Broiling times for various cuts of steak range from three to four minutes per side to a maximum cooking time of eight to 10 minutes per side, depending on the steak's cut, thickness and cooking temperature. Rare steaks require the least cooking time, and medium steaks cook the longest.
A rare 1-inch-thick top sirloin, or rib-eye steak, requires about seven minutes of total cooking time, and cooking these cuts to medium-rare takes a total of nine minutes. While sirloin and rib-eye cuts also require nine minutes under the broiler to achieve a medium-done texture, the broiling temperature is 10 degrees higher. To achieve the desired level of texture, cooks need to follow per-side cooking directions. A 1-inch-thick filet mignon steak must be cooked for six minutes on the first side and five minutes on its flip side for the best rare texture. Alternatively, this same cut must cook for eight minutes on its first side and seven on its second side for medium texture.
Alton Brown's recipe for broiled steak uses 1 1/2 pounds of sirloin steak at a thickness of 1 inch to 1 1/4 inches. Preheat the broiler and brush steak with 2 teaspoons olive oil, and sprinkle both sides with salt and black pepper. Place a piece of aluminum foil underneath the broiler rack, and broil steaks according to recipe directions.