Broiling time for a steak to reach medium-rare depends on the thickness of the steak. Here's a guideline:

• Steak Thickness | Broil Time (per side) *---|---|
• Less than 1 inch | 2-3 minutes
• 1 inch | 3-4 minutes
• 1.5 inches | 4-5 minutes
• 2 inches or thicker | 5-6 minutes (Consider reverse searing for thicker cuts - sear in a pan first, then finish in the oven for more even cooking)

Here's what to keep in mind:

• Use High Broil: Always use the high broil setting for steaks. This ensures a quick sear on the outside while keeping the center more tender and reaching medium-rare.

• Be Cautious: Broiling cooks food quickly, so it's important to keep a close eye on the steak to avoid overcooking.

• Use a Meat Thermometer: The most accurate way to determine doneness is by using a meat thermometer. Here are the internal temperatures for different levels of doneness:

  • Rare: 125°F (52°C)
  • Medium-rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Medium-well: 155°F (68°C)
  • Well-done: 160°F (71°C)

Here's the process:

1. Preheat your broiler to high.
2. Pat the steak dry with paper towels to promote even browning.
3. Season generously with salt and pepper (or your preferred steak seasoning).
4. Place the steak on a broiler pan or baking sheet. Make sure the rack is positioned close to the heat source (around 2-3 inches).
5. Broil for the recommended time per side based on the thickness of your steak, flipping once halfway through.
6. Use a meat thermometer inserted into the thickest part of the steak to check the internal temperature.
7. Once the steak reaches your desired doneness, remove it from the broiler and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute for a more tender and flavorful experience.

Remember: Broiling times can vary slightly depending on your broiler's specific heat output and the thickness of your steak. It's always best to start checking for doneness a minute or two before the estimated time to avoid overcooking.

Source : Google Gemini

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