Guide for Broiling Beef, Veal, Lamb, Chicken and Pork
Take the guesswork out of braising beef, veal, lamb, poultry and pork with this handy chart of approximate cooking times.
Contents
Use these cooking time charts when broiling beef, lamb, chicken and pork for the approximate time needed to achieve the dedired level of doneness.
In the UK and Australia broiling is refered to as grilling. Always preheat the broiler (grill) in your oven before beginning to cook.
Broiling (grilling) Beef
Rib Steak
| 1 inch (25mm) thick steak weighing 1 to 1 1/2 pounds (450 to 680g) | |
| Rare | 8 to 10 minutes |
|---|---|
| Medium | 12 to 14 minutes |
| Well | 18 to 20 minutes |
Club Steak
| 1 inch (25mm) thick steak weighing 1 to 1 1/2 pounds (450 to 680g) | |
| Rare | 8 to 10 minutes |
|---|---|
| Medium | 12 to 14 minutes |
| Well | 18 to 20 minutes |
Porterhouse
| 1 inch (25mm) thick steak weighing 1 1/2 to 2 pounds (680g to 900g) | |
| Rare | 10 to 12 minutes |
|---|---|
| Medium | 14 to 16 minutes |
| Well | 20 to 25 minutes |
| 1 1/2 inch (38mm) thick steak weighing 2 1/2 to 3 pounds (1.1 to 1.4kg) | |
| Rare | 14 to 16 minutes |
| Medium | 18 to 20 minutes |
| Well | 25 to 30 minutes |
| 2 inch (5cm) thick steak weighing 3 to 3 1/2 pounds (1.4 to 1.6kg) | |
| Rare | 20 to 25 minutes |
| Medium | 30 to 35 minutes |
| Well | 40 to 45 minutes |
Sirloin
| 1 inch (25mm) thick steak weighing 2 1/2 to 3 1/2 pounds (1.1 to 1.6kg) | |
| Rare | 10 to 12 minutes |
|---|---|
| Medium | 14 to 16 minutes |
| Well | 20 to 25 minutes |
| 1 1/2 inch (38mm) thick steak weighing 3 1/2 to 4 1/2 pounds (1.6 to 2kg) | |
| Rare | 14 to 16 minutes |
| Medium | 18 to 20 minutes |
| Well | 25 to 30 minutes |
| 2 inch (5 cm) thick steak weighing 5 to 5 1/2 pounds (2.2 to 2.5kg) | |
| Rare | 20 to 25 minutes |
| Medium | 30 to 35 minutes |
| Well | 40 to 45 minutes |
Ground Beef
Patties (Burger) - Mince Patties
Note: Due to the increased risk of contamination of ground (mince) meats the USDA strongly recommends that all minced (ground) meat products are cooked to the well done stage! If you are at unsure it is recommended to check the internal temperature of ground meat products using an instant read thermometer to ensure thorough cooking to a minimum of 160°F (71°C). Ground beef can look cooked (no redness or pink color) and still be undercooked. Refer to the USDA Ground Beef Fact Sheet for more information.
| 3/4 inch (19mm) thick steak weighing 4 ounces (114g) | |
| Rare | 8 minutes |
|---|---|
| Medium | 12 minutes |
| Well | 15 minutes |
Lamb - Rib or Loin
| Cut | Thickness | Weight | Cooking Time |
|---|---|---|---|
| One Rib | 3/4 inch (19mm) | 2 to 3 ounces (57-85g) | 14 to 15 minutes |
| Double Rib | 1 1/2 inch (38mm) | 4 to 5 ounces (114g-142g) | 22 to 25 minutes |
| Shoulder chops | 3/4 inch (19mm) | 3 to 4 ounces (85-114g) | 14 to 15 minutes |
| Shoulder chops | 1 1/2 (38mm) | 5 to 6 ounces (142-170g) | 22 to 25 minutes |
| Patties (minced) | 3/4 inch (19mm) | 4 ounces (114g) | 14 to 15 minutes |
Pork
| Cut | Thickness | Weight | Cooking Time |
|---|---|---|---|
| Ham slice | 1/2 inch (13mm) | 9 to 12 ounces (255-340g) | 10 to 12 minutes |
| Ham slice | 3/4 inch (19mm) | 1 to 1 1/4 pounds (450-567g) | 13 to 14 minutes |
| Ham slice | 1 inch (25mm) | 1 1/4 to 1 3/4 pounds (567-794g) | 18 to 30 minutes |
| Sausage links | 12 to 16 links per pound (1/2 kg) | 4 to 5 ounces (114g-142g) | 22 to 25 minutes |
| Bacon (streaky) | strips | n/a | 4 to 5 minutes |
| Not recommended see our Bacon Survival Guide for the best way to cook bacon. | |||
Broiler chicken
Chickens should weigh 1 to 1/2 pounds (450 to 680g) and be halved and drawn.
Broil for 30 to 35 minutes.
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