|Steaks & Chops|
If you can grill it, you can broil it. Any steak or chop, any time.
For the perfect ribs, braise them until the meat is coming off the bone, then broil to give them a dark, charred, and chewy crust.
These cuts were named for this method of cooking. For a classic London broil, marinate, broil, then slice thinly across the grain.
Tender cutlets broil in just minutes they are so thin that they don't even need to be turned.
You can broil any chicken part that fits comfortably in the broiler. To avoid flare-ups when broiling skin-on chicken, start with the skin side facing up, and flip the chicken over once the skin is crispy.