Broiled meat is cooked very close to the heating element. Because it uses such high, direct heat, broiled food gains a pleasantly brown exterior, and it usually takes just a few minutes to prepare. Broiling is generally used for tender steaks and chops that can be cooked quickly. Sliced ham, bacon, fish and baby beef liver also broil well.
Instructions
1. Preheat the broiler at least 5 to 7 minutes. It needs to be very hot to work properly.
2. Season meat with salt and pepper or desired seasonings.
3. Place on a broiler pan, or on a rack in a shallow baking pan. Line the pan with aluminum foil to reduce cleanup.
4. Put the pan in the oven about 5 inches from the heat source, depending on thickness. The thicker it is, the slower it needs to cook, so place thicker cuts further from the heat source. Cuts that are too thick must be cooked another way.
5. Cook until the side closest to the heat turns a pleasant, deep golden-brown. Broiling is fast, so take care that the meat doesn't burn. Depending on the cut, start checking after about 5 minutes on each side.
6. Flip the cut over and cook the other side to desired doneness. See Tips for doneness tests.
Tags: from heat, from heat source, heat source