Steak Broiling 102, Timing and doneness

So here's a chart to give you a hand with times and doneness for your steaks.  I give all the credit for these charts to the Easy Steak Marinades website.  I like how they've laid it all out so I thought I'd pass it on.  They've got some good stuff too.  Check them out at www.easysteakmarinades.net

Steak Broiling Times

Broiling is best for medium thick cuts of steak so it is best to use steak that is less than an inch and a quarter thick, else the outside will burn before the inside has warmed through. If the broiler keeps turning itself off because the oven has reached "the right temperature" you can prop open the oven door slightly so the broiler stays on.
Your broiler needs to be set to the highest setting. Make sure the broiler and broiler rack are both hot before you start cooking and have the rack three inches from the heat.

¾" Thick Broiled Steak

1" Thick Broiled Steak

1¼" Thick Broiled Steak

1 ½" Thick Broiled Steak

1 ¾" Thick Broiled Steak