Cooking methods

Broiling

When you broil meat, you use radiant heat (think of heat that glows -- heat from coals or heat that radiates from the coil of your oven's broiler -- or even simpler, think of heat that comes from above instead of below, like an upside down grill). The meat's surface is directly exposed to the source of heat, which should be more than 500 degrees Fahrenheit. (Your oven will automatically go to this temperature when you turn it onto broil.)

It is very important to keep your eye on meat that is being broiled. Frequently check meat that is being broiled in order to keep it from burning.

Broiling Instructions

1) For pieces of meat 1" to 1-1/2" thick, set the oven rack three to four inches from the heat source.

2) For pieces of meat 1-1/2" to 2-1/2" thick, set the oven rack four to five inches from the heat source.

3) Put meat on a rack that is then placed in a low-sided pan to catch any juices.

4) When the top has browned, season it and turn.

5) The second side to be broiled will generally take half the time to cook compared to the first side.

Cuts for Broiling
Steak Tenderloin (Fillet)
New York Strip
Ribeye Steak
Flank Steak cut as London Broil
Sirloin Top Butt (Sirloin Steak)

Tip: Broil steaks that are 1" to 2-1/2" thick.

Tip: You may want to leave the door cracked the first time you broil so you can watch more carefully and not overcook your beef. Generally, the oven door should be left ajar for electric ranges and closed for gas ranges, however, please consult your owner's manual for specific guidelines.

Tip: You may want to marinate meat especially if cooking London Broil to add flavor and moisture to the meat. Please see Marinades/Rubs.

Tip: Larger pieces of meat should be cooked at lower temperatures slowly, so the outside does not cook faster than the center. Smaller pieces of meat should be cooked quickly at higher temperatures to reduce the risk of overcooking.

Please keep a careful watch on your meat when broiling. Laura's Lean Beef should not be overcooked. (Remember it cooks in 1/3 less time.) For this method, we recommend cooking your beef until it's medium rare. Because everyone's oven is different, you may need to cook meat for a longer or shorter period of time than a recipe specifies. For broiling, you cannot use a meat thermometer. For alternate ways of testing meat for doneness, please see When Is It Done?