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

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Sep 17, 10:11*am, 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 think your previous post suggested you got less charring than you
wanted by the time the meat was cooked to desired doneness, even
though you had placed it as close to the flame as possible. The only
thing that came to mind was that you had preheated the broiler pan,
which I think is rarely done. If you didn't do that it would take a
little longer to cook to the right doneness and so you might get a
little more char. -aem

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 have a gas range too, but the broiler is in the drawer. I absolutely
hate it but I rent so I really can't do much about it. If only the thing
would kick the bucket. Our old condo had the top broiler and I miss it
fierce.

As to suggestions....even with my drawer style broiler - I don't get a
lot of color on steaks or tips which is what I usually put under the
broiler if the weather doesn't permit using the grill.

I tend to use it to for extra browning - like if I want the cheese to be
a bit more than just melted.

-Tracy
sorry not more helpful.

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

"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

On Sep 17, 1:11*pm, 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.

Try patting the meat dry with paper towels. That should help to raise
the surface temperature more quickly and for a longer amount of time.

Cindy Hamilton

Tracy wrote:
>
> 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 have a gas range too, but the broiler is in the drawer. I absolutely
> hate it but I rent so I really can't do much about it. If only the thing
> would kick the bucket. Our old condo had the top broiler and I miss it
> fierce.
>
> As to suggestions....even with my drawer style broiler - I don't get a
> lot of color on steaks or tips which is what I usually put under the
> broiler if the weather doesn't permit using the grill.
>
> I tend to use it to for extra browning - like if I want the cheese to be
> a bit more than just melted.
>
> -Tracy
> sorry not more helpful.

I'm learning a lot! Thanks for your reply. I think I'll stick with
pan-searing my steaks in a cast-iron skillet instead of trying the
broiler. It's just I wanted to follow the recipe to a "T", except my
experience is another example of "live & learn." <G>.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

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

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Cindy Hamilton wrote:
>
> On Sep 17, 1:11 pm, 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.
>
> Try patting the meat dry with paper towels. That should help to raise
> the surface temperature more quickly and for a longer amount of time.
>
> Cindy Hamilton

Ahah!! Thanks for that suggestion. Patting the meat dry was something I
did not do. I'm sure that would've made some difference. If/when
there's a nest time, I'll remember to do just that.

Sky, who's learning

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky > wrote in
:

> 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
>

Well I have an electric oven...so it appears my rules don't apply to gas
broilers....the flames would give off heat...but it would rise readily in
the begining so maybe allowing it to get to temp would improve performance
or maybe not.

--

The beet goes on -Alan

aem wrote:
>
> On Sep 17, 10:11 am, 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 think your previous post suggested you got less charring than you
> wanted by the time the meat was cooked to desired doneness, even
> though you had placed it as close to the flame as possible. The only
> thing that came to mind was that you had preheated the broiler pan,
> which I think is rarely done. If you didn't do that it would take a
> little longer to cook to the right doneness and so you might get a
> little more char. -aem

Thanks for your reply. Hmmm, perhaps preheating the broiler pan 'was' a
bad idea after all ;/ I thought preheating it might've worked, but .. .
.. not! Thanks for pointing that out, and I understand the reason why
not to preheat it, now. And yes, that's the word I wanted but couldn't
think of --- "char". The flank steak didn't have any char at all, as
was shown in the recipe photo. Live and learn, eh!

Sky, who might give broiling another chance, perhaps

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Sky" > wrote in message
...
>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
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice

1. Use the broiling tray that came with the oven so you don't start a
fire.
2. Preheat the broiler ( if this is a newer broiling element there is a
metal element that produced radiant heat)
3. Do not use the closest to the flame rack it tends to burn the food.
(or use it if you like Pittsburgh)
4. Make sure to leave the oven door ajar ( there will be a stop on the
door)
5. Mentally think of this a grilling from above
6. Keep an eye on the food being broiled & turn when the color is right.
7. As in grilling be sure to allow the meat to rest a few minutes before
serving or slicing.

Dimitri