What Really Happens When You Broil

A quick guide on broiling meats

What is Broiling?

Broiling is cooking meat in the oven, with the heat source on top, rather than the bottom. The oven reaches around 500 degrees fahrenheit, and meat should be placed 2-5 inches away from the heat source. Broiling is effective for thinner cuts of meat, and is typically done in a special pan to drain fat. You can broil pretty much any meat, but the cooking times will vary depending on the meat you use.

A Quick Broiling Recipe

Serves 2-4 depending on hungriness of eaters

  • 2pieces New York Steak (2 1/2 inch thick - trimmed)
  • 2tablespoons powdered mustard
  • 2teaspoons powdered garlic
  • 2teaspoons sea salt
  • 2teaspoons seasoning salt
  • 4teaspoons fresh ground pepper (course)
  • 2tablespoons olive oil
  1. Let steaks come to room temperature (if cold) and pre-heat broiler. Make sure rack is set so that steaks are about 8 inches from broiler.
  2. Sprinkle 1/2 Tablespoon powdered mustard on each side of each steak; press in
  3. Sprinkle each side of steak with: 1/2 tsp. powdered garlic; 1/2 tsp. salt; 1/2 tsp. seasoning salt and 1 tsp. course ground pepper. Press pepper in.
  4. Broil approximately 8-10 per side for medium rare. Reduce oven to 500 degrees. Set steaks in middle rack and let cook an additional 5-6 minutes.
  5. Take out; let rest for 10 minutes; then slice on the diagonal and serve. Great with garlic green beans and mashed potatoes.