Steaks that are broiled in the oven do not dry out when cooked correctly. The best cuts for oven broiling are tender cuts, such as rib eye, top loin, T-bone, top sirloin, tenderloin and top blade.
Oven broiling is also an appropriate cooking method for kabobs and hamburger patties. It is best to marinate less tender cuts, such as shoulder steak, flank and top round, before broiling in the oven. For maximum juiciness, it is important to pre-heat the oven for about 10 minutes and use tongs to turn the meat instead of forks since piercing the meat can cause it to lose its natural juices.