How to Broil Meat

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.

Difficulty: Easy

Instructions

Things You'll Need:

• Salt And Pepper To Taste
• Steaks
• A Shallow Baking Pans With Rack
• Broiler Pans
• Meat Thermometers
• Roasting Racks

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.

Tips & Warnings

• Because it uses very hot, direct heat, broiling works best on quick-cooking cuts - less than 1 inch thick. Thicker cuts can be browned in the broiler and finished in a 325-degree F oven.
• Test for doneness with an instant-read cooking thermometer (the most accurate way) or cut steaks or chops in the thickest portion to determine doneness. With practice, you can test for doneness by pressing with a finger. Meat firms as it cooks.
• Most red meat is rare around 125 to 130 degrees F, medium rare at 140 degrees F, and medium at 150 degrees F. Pork and poultry should be completely cooked through - to at least 155 degrees F internal temperature. Fish should flake easily.
• Watch food in the broiler carefully. Because of the high, direct heat, it is easy to burn food, and splattering grease can sometimes catch fire.
• If something does catch fire, do not pour water on it, because this can splash flaming grease on you or on other parts of the kitchen. Shut the oven door and immediately turn off the broiler. Most broiler fires will suffocate themselves. If the fire persists, use a fire extinguisher.

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on 11/22/2005 Broiling or grilling meats can lead to the formation of harmful heterocyclic amines (HAs) and polycyclic aromatic compounds (PAHs), which are well known to be mutagenic and may also lead to carcinogenesis. If you must grill or broil then follow these guidelines:

Quote from The Cancer Society:
"When you do grill or broil meat, you can minimize your consumption of unhealthful chemicals in a few ways:
* Don't eat blackened or burnt parts.
* Precook meats in the oven or microwave, and then finish on the grill for just a few minutes.
* Substitute grilled vegetables or fruits for part of the meat in your meal.
* Eat smaller portions of grilled meats."

Perhaps you could also include a good source of anti-oxidants with your meals, such as green tea and white tea. This may help minimize the harmful effects from these HAs or PAHs, such as benzo[a]pyrene, which is also found in cigarette smoke! So you don't have to smoke to be exposed to these harmful compounds. Eat smart! Balance your meals!

on 11/22/2005 For the lesser experienced broilers - put meat on a metal rack or grille and put that in or on a shallow oven-safe pan. Never ever broil meat directly on your oven rack! You'll end up with gross greasy splotches all over your oven. The shallow pan catches the grease and makes cleanup a lot easier.