hahabogus wrote:
>
> "jmcquown" > wrote in
> :
>
> > Sky wrote:
> >> A couple days ago, I posted to inquire about broiling techniques
> >> because I had a less than satisfactory experience. I did everything
> >> I thought was right but was not thrilled eith the outcome for the
> >> marinated flank steak. How does one broil meats/steaks in the oven
> >> to get good results? TIA.
> >>
> >> Sky, who has a natural gas range with a top broiler element
> >
> >
> > I'm not sure what "result" you expected? I recently broiled a
> > marinated flank steak under the oven broiler (granted, this one is
> > electric, but I've used gas broilers) and it wasn't much different
> > than if I'd grilled it (except I grill over lump, so that aspect was
> > missing). Since I don't have a grill here in SC that would have
> > worked with the flank steak, I broiled it. The outside was nicely
> > browned (slightly charred in some spots). Inside it was rare-to-medium
> > rare depending upon the thickness. However, I didn't use my usual
> > marinade combination. I've concluded *that* is what I was unhappy
> > about, not the broiler method.
> >
> > Jill
> >
> >
>
> There are a couple broiling variables....
>
> one is the distance from the heat or element...closer ain't necessarily
> better. I like to broil about 6 inches away from heat source.
>
> Uniform thickness of food item you are broiling...the flatness and overall
> thickness are important for various timing reasons. So keep things all the
> same thickness through out. This is so the chicken breast is cooked thru
> in the middle before the edges burn...or all the shrimps cook at the same
> rate of speed etc...
>
> Preheat your broiler element....allow the broiler to reach temp before
> using it.
>
> And really keep a close eye on it as flash flare ups and fires can happen
> quickly.
>
> --
>
> The beet goes on -Alan

I did preheat the natural gas broiler element (does it really need
preheating since a flame is a flame & is already hot?) so the oven could
get hot. Perhaps that's what I shouldn't've done (?). I know
pan-searing or over a charcoal/lump grill would've given better results
than I had with my oven broiler. Oh well, live and learn <G>.

Sky

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