Examples of Best Meats for Broiling: 3 Delicious Examples (Plus Smart Alternatives)

When people ask for examples of best meats for broiling: 3 delicious examples come up again and again: a well-marbled steak, bone-in chicken pieces, and a firm, fatty fish. These three cover most cravings—red meat, poultry, and seafood—while teaching you the basics of broiling.

Let’s walk through them like you would on a real weeknight.

Example of a Broiling Classic: Ribeye or Strip Steak

If you only remember one example of a perfect broiling cut, make it steak. Ribeye and New York strip are the best examples of beef that thrive under a hot broiler.

Why they work so well:

• They have good marbling (fat running through the meat), which keeps them juicy.
• They’re tender cuts, so they don’t need long, slow cooking.
• They’re thick enough—about 1 to 1½ inches—to get a browned crust without overcooking the center.

How to broil ribeye or strip steak:

Pat the steaks dry, then season generously with kosher salt and freshly ground black pepper. Let them sit at room temperature for about 20–30 minutes while you preheat the broiler. Set the oven rack so the steak is about 4–6 inches from the heat source.

Slide the steaks onto a broiler pan or a heavy, rimmed sheet pan lined with foil and topped with a wire rack. Broil, flipping once, until they reach your preferred doneness—usually 4–6 minutes per side for medium-rare, depending on your broiler and thickness. Use an instant-read thermometer and aim for around 130–135°F for medium-rare; the USDA recommends 145°F for safety, then a short rest.¹

Rest the steaks for 5–10 minutes so the juices settle. That’s it. One of the simplest examples of best meats for broiling: 3 delicious examples in action.

Chicken Under the Broiler: Bone-In Thighs and Drumsticks

Chicken breast gets all the attention, but if you want a forgiving example of broiling success, go for bone-in, skin-on thighs or drumsticks. Dark meat is more flavorful, and the higher fat content makes it much harder to dry out.

Why thighs and drumsticks are great examples:

• The skin crisps beautifully under direct heat.
• The bone helps the meat cook more evenly.
• Dark meat stays juicy even if you go a few minutes over.

How to broil chicken pieces:

Start by patting them dry and seasoning with salt, pepper, and any spices you like—paprika, garlic powder, or a simple dry rub all work well. For even better flavor, marinate them in yogurt, buttermilk, or a simple olive oil–lemon–garlic mixture for a few hours in the fridge.

Place the pieces skin-side down on a broiler pan. Broil about 6–8 inches from the heat, then flip to skin-side up after 8–10 minutes. Continue broiling until the skin is deeply browned and the thickest part of the meat reaches at least 165°F, which is the temperature the USDA recommends for poultry.²

This is one of the best examples of broiling for busy nights: you get crispy, roasted flavor in less time than oven roasting.

Seafood Favorite: Salmon Fillets

If you want a fast, lighter option, salmon is one of the smartest examples of best meats for broiling: 3 delicious examples you can make. Its natural fat content keeps it moist, and it cooks in under 10 minutes.

Why salmon is a standout example:

• High in healthy omega-3 fats, which also protect it from drying out.
• Firm texture that holds together under high heat.
• Cooks quickly and evenly.

How to broil salmon fillets:

Look for fillets about 1 inch thick, with or without skin. Line a pan with foil for easy cleanup. Brush the salmon with a little olive oil, season with salt and pepper, and add lemon slices or a glaze if you like—maple-soy or miso-honey are very 2024-trendy flavor combos.

Broil 4–6 inches from the heat for 6–10 minutes, depending on thickness. You’re aiming for an internal temperature of 125–130°F for moist, flaky fish; the FDA recommends 145°F for safety, so many home cooks split the difference and stop a few degrees early, letting carryover heat finish the job.³

This is one of the best examples of broiling for anyone trying to eat more seafood without fuss.

More Real Examples: Other Meats That Love the Broiler

Those three are your foundation, but if you want more examples of best meats for broiling: 3 delicious examples is just the start. Let’s expand to a few more cuts that behave beautifully under that top heating element.

Pork Chops: Go for Center-Cut, Bone-In

Pork chops can be tricky on the stovetop, but under the broiler they’re surprisingly friendly—if you choose the right kind.

Best examples of pork for broiling include:

• Center-cut, bone-in loin chops, about 1 inch thick
• Rib chops with a bit of fat along the edge

Avoid super-thin chops; they dry out fast. Season or marinate them (a simple mix of olive oil, garlic, salt, pepper, and a splash of apple cider vinegar works nicely), then broil 4–6 inches from the heat. Flip once and cook until the internal temperature hits 145°F, then let them rest for a few minutes.¹

Serve with a quick pan sauce made from the drippings, a little broth, and mustard, and suddenly pork chops become one of your favorite real examples of weeknight broiling.

Lamb Chops: Small but Mighty Flavor

If you’re in the mood for something a little more special, lamb rib or loin chops are a fantastic example of broiler-friendly meat.

They’re usually sold already cut into individual chops about 1 to 1½ inches thick. Rub them with olive oil, garlic, rosemary, salt, and pepper. Broil them close to the heat, about 3–4 inches away, for 3–5 minutes per side depending on thickness.

Lamb takes especially well to high-heat cooking, giving you a browned, almost charred exterior and a rosy interior. If you’re building a mental list of examples of best meats for broiling: 3 delicious examples and beyond, lamb chops deserve a spot.

Flank or Skirt Steak: Thin, Flavorful, and Fast

Ribeye and strip are the classic steakhouse examples, but for tacos, fajitas, or steak salads, flank and skirt steak are some of the best examples of broiling cuts.

They’re leaner and thinner, so you need to:

• Marinate for flavor and tenderness (citrus, soy sauce, and garlic are common choices).
• Broil very quickly—often 3–5 minutes per side.
• Slice thinly against the grain after resting.

Because they cook so fast, these cuts are perfect for hot-weather cooking or quick meal prep. Once you’ve tried them, they become permanent examples of cuts you reach for when you want steak flavor without a long cook time.

Turkey Cutlets and Tenderloins: Lean but Doable

Turkey doesn’t always come to mind when thinking of the best examples for broiling, but turkey cutlets or small tenderloins can work well if you treat them gently.

They’re very lean, so a marinade or a brush of oil helps prevent drying. Keep them a bit farther from the heat—maybe 6–8 inches—and watch closely. Broil until just cooked through (165°F internal temperature), then rest. These are good real examples for anyone meal-prepping lean protein for salads and grain bowls.

How to Choose the Best Examples of Meats for Broiling

If you remember nothing else, keep this filter in mind when you’re standing at the butcher counter trying to think of examples of best meats for broiling: 3 delicious examples and beyond.

Look for meats that are:

• Relatively tender already (steak, chops, certain fish) so they don’t need low-and-slow cooking.
• Moderately fatty or marbled so they don’t dry out.
• Not too thick or too thin—around ¾ to 1½ inches is usually a sweet spot.

Here are some best examples of broil-friendly meats you can remember:

• Ribeye, strip, flank, and skirt steaks
• Bone-in chicken thighs and drumsticks
• Salmon, trout, and Arctic char
• Pork loin or rib chops
• Lamb rib or loin chops
• Turkey cutlets or small tenderloins

When you see these, your brain should automatically file them under “easy examples of broiling success.”

2024–2025 Trends: Smarter, Healthier Broiling

Broiling hasn’t changed, but how we season and serve broiled meats definitely has. A few current trends to keep in mind:

• Global marinades: Gochujang-glazed salmon, harissa-rubbed lamb chops, and miso-butter broiled chicken are showing up everywhere—from food blogs to restaurant menus.
• Health-conscious cooking: More people are focusing on lean meats (like turkey and chicken) and fatty fish (like salmon) for heart health. Organizations like the American Heart Association highlight fish and lean poultry as smart choices.
• Smarter portioning: Instead of giant steaks, many home cooks broil smaller cuts—individual lamb chops, half portions of steak, or salmon fillets—paired with lots of vegetables.

These trends fit perfectly with our examples of best meats for broiling: 3 delicious examples—steak, chicken, and salmon—because all three can be adapted to global flavors and lighter eating.

Practical Tips to Make These Examples Work in Your Kitchen

You’ve got plenty of examples now. Here’s how to make them taste as good as they sound.

1. Position Matters

The closer the meat is to the broiler element, the faster it browns. For thicker cuts like ribeye or bone-in chicken, keep them about 4–6 inches away so they cook through without burning. For thin cuts like skirt steak or turkey cutlets, you can move them a bit farther to buy yourself a little more time.

2. Dry the Surface

Patting meat dry before seasoning helps it brown instead of steam. This is especially important for our examples of best meats for broiling: 3 delicious examples—steak, chicken, and salmon—because you really want that caramelized surface.

3. Use a Thermometer

Because broiling is so intense, the line between perfect and overcooked can be a few minutes. An instant-read thermometer takes the guesswork out and keeps all these examples juicy.

4. Rest After Broiling

Let meats rest for at least 5 minutes after broiling (a bit less for fish). This helps juices redistribute and keeps your steak or chop from bleeding all over the cutting board.

FAQ: Real-World Questions About Broiling Meat

What are some quick examples of meats I can broil on a weeknight?

Fast examples of weeknight broiling meats include salmon fillets, flank or skirt steak, turkey cutlets, and thin pork chops. All of these cook in under 15 minutes once the broiler is hot.

Which examples of best meats for broiling are good for beginners?

For beginners, the best examples are bone-in chicken thighs, salmon fillets, and ribeye steaks. They’re forgiving, flavorful, and give you a clear sense of how broiling works without demanding perfect timing.

Can I broil very lean meats like chicken breast?

You can, but they’re less forgiving than the examples mentioned above. Chicken breast dries out quickly under high heat. If you broil it, consider pounding it to an even thickness, marinating it, and keeping it a bit farther from the heat. Many cooks prefer using thighs as a more reliable example of broiling success.

Are there examples of plant-based “meats” that broil well?

Yes. Firm tofu, tempeh, and some plant-based sausages or burgers can handle the broiler. Treat them like lean meats: oil lightly, marinate, and watch closely. While they’re not traditional examples of best meats for broiling: 3 delicious examples, they behave similarly under high heat.

How do I keep broiled meats from burning on the outside?

Use thicker cuts, keep the rack a bit farther from the heat, and don’t walk away. Flipping halfway through and using a thermometer helps you pull the meat as soon as it hits the right internal temperature. This applies to all the real examples we’ve covered—steak, chicken, salmon, pork chops, lamb, and more.

If you remember a few solid examples of best meats for broiling: 3 delicious examples—ribeye or strip steak, bone-in chicken thighs, and salmon fillets—you’ll always have a fast, satisfying way to get dinner on the table. From there, you can branch out to pork, lamb, and even turkey, knowing exactly what to expect every time you turn that broiler on.

[¹] USDA FSIS – Cooking Meat: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/cooking-meat
[²] CDC – Chicken and Food Safety: https://www.cdc.gov/foodsafety/chicken.html
[³] FDA – Safe Minimum Cooking Temperatures: https://www.fda.gov/food/buy-store-serve-safe-food/safe-minimum-cooking-temperatures