left to order for Christmas delivery via standard shipping
Home » Recipe » Indoor Cooking Chart

Broiling Chart


INDOOR COOKING CHART

INSTRUCTIONS FOR PRE-HEATED OVEN BROILER:

Bring thawed steaks to room temperature. Sprinkle generously with our Original Steak Seasoning, included in your shipment. Place on broiler pan, 4" from heat source and refer to the times listed in the chart below. Remove from oven 5° before desired doneness and allow meat to rest 5-10 minutes before serving. Juices will be absorbed into the meat and bring meat up to desired temperature.

NOTE: On electric ranges, leave the oven door ajar when broiling. On gas ranges, the door should remain closed. Consult your owner’s manual for specific broiling guidelines.

 TOP SIRLOIN OR RIBEYE STEAKS

 thicknessrare 120°-130°md. rare 130°-140°medium 140°-150°
 1 inchFirst Side:4 minutes5 minutes6 minutes
Second Side:3 minutes4 minutes3 minutes
 1˝ inchFirst Side:5 minutes6 minutes7 minutes
Second Side:4 minutes3 minutes6 minutes

 FILET MIGNON OR BEEF TENDERLOIN STRIPS

 1 inchFirst Side:6 minutes7 minutes8 minutes
Second Side:5 minutes6 minutes7 minutes
 1˝ inchFirst Side:7 minutes8 minutes9 minutes
Second Side:6 minutes7 minutes8 minutes

 KANSAS CITY STRIPS, FLAT IRON, FLANK OR SKIRT STEAKS

 1 inchFirst Side:4 minutes5 minutes6 minutes
Second Side:3 minutes4 minutes5 minutes
 1˝ inchFirst Side:5 minutes6 minutes7 minutes
Second Side:4 minutes5 minutes6 minutes

 BONE-IN STEAKS

 1 inchFirst Side:7 minutes8 minutes9 minutes
Second Side:5 minutes6 minutes7 minutes
 1˝ inchFirst Side:8 minutes9 minutes10 minutes
Second Side:6 minutes7 minutes8 minutes
Cooking times listed are for fully thawed steaks. These are suggested guidelines only. Actual times may vary depending on individual kitchen equipment. We highly recommend using a meat thermometer for additional accuracy.

Item of the Month
Ask the Chef
© 2014 Kansas City Steak Co.
Privacy Policy | Sitemap
Payments Accepted