How to Broil
Broiling meat will add flavor through the browning process but you can always add more from seasonings.
Since broiling won't tenderize meat, connective tissue will actually toughen up, you should only buy tender cuts. Fat adds a fair amount of flavor so choosing a nice, marbled meat is always a plus.
There are many different way to season the meat to be broiled:
- You can marinate it.
- You can simply add salt and pepper just before cooking.
- Since there is no deglazing option available to broiled meats, using other sauces and compound butters are very popular.
Basic broiling procedures
- Prepare the food to be broiled by cutting and trimming it, marinating it or seasoning it as desired.
- Preheat the oven.
- If possible, place the meat directly on the rack in the oven and place a cookie sheet layered with aluminum foil under it to catch the drippings. Allowing the drippings to fall away from the meat will prevent it from cooking in it's own juices, negatively affecting it's texture.
- Broil to desired doneness, the best way to check if it's done is with an instant-read thermometer (see the meat doneness table for temperatures). Although I don't really recommend it due to the wide array of variable involved, you can also check doneness by touch (instructions are here).
- Remember to lightly cover and let any steaks you broil rest for 5 minutes before serving. This will allow the juices to redistribute throughout the meat, if you cut into it too soon much of the flavorful juices will run out on to the plate.
