Broiling Chart

Broil 3/4 to 1 1/2 inch thick steaks and chops so surface of meat is 3 inches from heat. Broil thicker cuts 4 to 5 inches from heat. (Check your range instruction booklet.)

Broil on one side for about half of the time indicated in the chart for desired doneness. Turn with tongs; broil for remaining time.

Broiling (Total Time in Minutes)
Beef Steaks
1-inch
Rare
Medium
Well-done
8-10
12-14
18-20
1 1/2-inch
Rare
Medium
Well-done
14-16
18-20
25-30
2-inch
Rare
Medium
Well-done
20-25
30-35
40-45
Hamburgers
1/2-inch
Rare
Medium
Well-done
8
10
12
1-inch
Rare
Medium
Well-done
15
20
25
Pork Chop
3/4 to 1-inch 20-25
Pork Steaks
1/2 to 3/4-inch 20-22
Ham Center Slice
Fully cooked, bone-in
1/2-inch
1-inch
10-12
16-18
Lamb Chops
3/4-inch
Medium
Well-done
10-12
13-15
1-inch
Medium
Well-done
11-13
16-18
1 1/2-inch
Medium
Well-done
15-18
20-22
Chicken
halved lengthwise or quartered 35-40
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