Easy Broiled Steak

Easy broiled steaks take only minutes in the oven. A balsamic vinegar marinade provides just the right amount of sugar to obtain a gorgeous char, while giving the steak exceptional flavor.

Sliced steak cooked in the stove on a white plate with seared edges and pink middle. Roasted broccoli and squash are on the plate.
Coco Morante

Steak dinners at home feel like such a treat, especially at the end of a long week. Adding a great marinade makes steaks even better, especially if you’re using a leaner, less expensive cut like sirloin or top round.

Balsamic vinegar has just enough sugar to help the steaks char beautifully under the broiler, and soy sauce and spices round out the flavors, making for super savory bites.

Broiling is one of the simplest, most fuss-free ways to cook steaks. Since all of the heat and grease spatter is contained in the oven on a foil-lined baking sheet, there’s hardly any cleanup involved!

It’s also a very fast way to get a good char on a steak while cooking it through—broiled steaks cook through in about 10 minutes.

How to Broil Steak in the Oven

If you’ve never broiled steaks before, let me introduce you to this easy method: You’ll preheat your oven broiler; line a baking sheet with aluminum foil; place the steaks on the baking sheet, and broil them for a few minutes per side. That’s it!

Overhead view of sliced steak cooked in the oven and silverware on a wooden cutting board.
Coco Morante

The Best Steaks for Broiling

Basically, any steak that’s 3/4-inch to 1-inch thick will cook through nicely, while getting charred around the edges under the intense heat of the broiler:

  • Sirloin
  • Top round a.k.a. London broil
  • New York strip
  • Ribeye
  • Tri-tip steaks (not the whole roast)

How to Marinate Steak

A flavorful marinade of balsamic vinegar, soy sauce, and spices will improve just about any cut of beef. This kind of marinade improves both the flavor and tenderness of leaner steaks, versus the more marbled (and usually more expensive) cuts.

When sirloin steak is on sale, I ask my butcher to cut it into six-ounce portions, and I freeze them individually. That way, I have generous single servings ready to go. Two days before I want to broil the steaks, I place them in the fridge to thaw. Then, one day ahead, when the steaks are thawed, I add the marinade.

Marinate your steaks whenever it's convenient, anywhere from two to 24 hours before you want to broil them. You can also add the marinade to the steaks and freeze them with the marinade. That way, when you’re ready to eat, all you have to do is thaw and broil them!

The marinade won’t seem like it makes a lot, but a little goes a long way! Just make sure it coats every side of the steaks, so they are well-seasoned all over.

Two plates with sliced easy broiled steak, chopped broccoli and squash. Silverware and a linen are next to each plate.
Coco Morante

How Long Should You Broil Steaks?

Using a digital thermometer is the best way to make sure your steaks are done to your liking. Insert it into the thickest part of each steak (they may get done at slightly different times if their thickness varies, or your oven broiler has hot spots). Aim for the low end of the temperature range for your preferred doneness. The temperature will rise a few degrees after the steak is out of the oven:

  • Medium-rare: 130°F to 135°F
  • Medium: 135°F to 145°F
  • Medium-well: 145°F to 155°F
  • Well-done: 155°F and up

QUICK TIP: If you like your steaks more rare in the middle, take them straight from the fridge to the broiler. If you prefer a well-done steak, let them sit on the counter for 30 minutes or so before broiling.

Swaps and Substitutions

To make this recipe gluten-free: Substitute tamari or coconut aminos for the soy sauce.

Feel free to substitute spices in the spice blend too—cumin, sumac, or just extra black pepper can take the place of coriander. If you don’t have smoked paprika on hand, a dash of liquid smoke works, too (or you can leave it out altogether).

Side view of two plates with sliced easy broiled steak, chopped broccoli and squash. Silverware and a linen are next to each plate.
Coco Morante

What to Serve With Broiled Steak?

Side dishes really make the meal when you’re serving steak. Simply prepared vegetables are an easy way to go. I usually roast some in large batches at some point during the week.

Simple Roasted Vegetables Sides

Toss veggies in a little olive oil and salt, then roast them on a baking pan at 400oF for about 30 minutes.

Frozen Veggies for the Win!

For a last-minute option, you can heat up a bagged frozen mix of vegetables on the stove or in the microwave, then serve them with butter or olive oil and a little salt and pepper on top.

Hearty Steak Sides

For a heartier side dish make any of the delicious recipes below:

A Salad on the Side

And of course Caesar or wedge salads are a classic steak accompaniment. Steak is a versatile dinner that goes well with just about any vegetable or starch, so you can use whatever you’ve got on hand.

More Great Steak Recipes!


Watch This Oven Steak Recipe

Easy Broiled Steak

Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Servings 4 servings

If your balsamic vinegar is very aged and thick, replace the 2 tablespoons balsamic vinegar with 1 tablespoon balsamic and 1 tablespoon red wine vinegar.


  • 2 tablespoons balsamic vinegar

  • 2 tablespoons soy sauce

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon ground coriander

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 1 1/2 pounds (four 6-ounce) sirloin, ribeye, or strip steaks, about 1 inch thick


  1. Combine the marinade ingredients:

    In a small bowl or jar, stir together the vinegar, soy sauce, olive oil, salt, pepper, coriander, garlic powder, and smoked paprika.

    Small bowl with ingredients for easy balsamic marinade. Spices and ingredients are behind the bowl.
    Coco Morante
    Ingredients mixed together for a balsamic marinade for steaks.
    Coco Morante
  2. Marinate the steaks:

    Place the steaks in a gallon zip-top bag or a lidded container that just fits the steaks—you want them to get cozy with the marinade. Pour the marinade over the steaks, turning them to coat the steaks on all sides. Close the bag or container, pushing as much air out as possible. Refrigerate and marinate the steaks for at least 2 hours, or up to 24 hours.

    Steak in a ziplock bag to show how to broil steaks.
    Coco Morante
    Steaks in marinade in a ziplock bag and on a kitchen counter.
    Coco Morante
  3. Heat your broiler:

    Preheat your oven broiler to 550oF (or as high as your broiler goes) with the oven rack in its highest position (about 4 to 6 inches from the broiler element), and line a baking sheet with aluminum foil.

  4. Dry the steaks:

    Pat the steaks dry with paper towels and place them on the lined baking sheet. Patting the steaks dry is very important—you don’t want a bunch of extra marinade on the steaks and the sheet pan, as it will just burn under the broiler.

    Four balsamic marinated steaks on foil on a baking sheet.
    Coco Morante
  5. Broil the steaks:

    Broil the steaks for 4 minutes on the first side, then use a pair of tongs to flip them and broil for 4 minutes more on the second side. Use a digital thermometer to test for doneness.

    I aim for around 130oF in the center for medium-rare to medium steaks—they’ll continue to cook a bit after you take them out of the oven. If the steaks are not yet done, flip and broil for an additional minute, and test again. (I usually end up broiling my steaks for 4 to 6 minutes per side, depending on their thickness.)

    If the steaks are already charred after 4 minutes per side, but still undercooked in the middle, lower the oven rack a rung for the remainder of cooking, or even just turn the oven off and use the carryover heat to finish cooking the steaks for another minute or two.

    A hand is holding a thermapen that reads "132" and inserted into an oven broiled steak on a baking sheet in the oven.
    Coco Morante
  6. Rest and Serve:

    Transfer the steaks to a cutting board. Let them rest for about 5-7 minutes. Then plate and serve with your favorite side.

    Easy broiled steak on a cutting board.
    Coco Morante
Nutrition Facts (per serving)
490 Calories
31g Fat
3g Carbs
47g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 490
% Daily Value*
Total Fat 31g 40%
Saturated Fat 10g 52%
Cholesterol 156mg 52%
Sodium 851mg 37%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 47g
Vitamin C 0mg 1%
Calcium 46mg 4%
Iron 3mg 19%
Potassium 644mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.