Broiling can be considered roasting on a smaller scale. It requires much less time than roasting, boiling, or braising because it is applied to smaller pieces of meat, fish or vegetables.

When done a steak that has been broiled should be thicker in the center because of the juices retained within. If not, it has been overcooked, and is dry. Meat to be broiled should be cut moderately thick. If you are broiling a thin cut of meat coat it in oil before cooking to help prevent its juices from evaporating. Also coat the joints of chicken or turkey with oil for the same reason.

Preheat the broiling oven and rack or pan for at least 10 minutes. Check your recipe for cooking temperature, usually 450 to 550 degrees F.

Cuts for broiling:

Sirloin or Club steak:
1 inch thick 10 to 12 minutes for rare, 14 to 16 minutes for medium
1 ½ inches 15-16 minutes rare, 18-20 medium
2 inches 22-25 minutes rare, 25-30 medium
Porterhouse, top round or chuck steak:
1 inch 12-15 minutes rare, 16-18 medium
1-½ inches 18-20 rare, 22-25 medium
2 inches 25-28 rare, 28-30 medium
Lamb loin or ribs:
1 inch 10-12 minutes rare, 14-18 medium
2 inches 22-25 rare, 26-28 medium
Beef lamb pork or mutton livers or kidneys:
¼ inch 1-4 minutes rare, 5-6 medium
½ inch 6-7 minutes rare, 8-9 medium