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.

Recipe Help Center

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.