Cook a tender steak in the broiler by choosing a tender cut of meat or marinating a less-tender cut of meat before cooking. Preheat the broiler before cooking the steak, and do not overcook.
Cuts of steak appropriate for broiling include ribeye, top loin, T-bone and top sirloin. Tenderloin and top blade are also tender cuts that broil properly without marinating. Tougher cuts such as shoulder, flank steak and top round can become tender if marinated before broiling.
Preheat the broiler for 10 minutes prior to cooking, and leave the oven door ajar when broiling a steak on an electric stove, but close the oven door when broiling on a gas stove. Always flip the steak halfway through its cooking time, and cook the steak 3 to 4 inches away from the broiler's heating element.
The proper broiling time varies by the cut and size of the steak. A 3/4-inch ribeye steak cooks properly in approximately eight to 10 minutes total, or four to five minutes per side. A 1 1/2-inch top round steak is an example of a steak with a much greater cooking time; this cut requires up to 29 minutes total to reach a safe internal temperature.