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    Broiling is a dry-heat method with the heat coming from the top, like upside-down grilling. The direct heat in broiling creates a flavorful caramelized crust and a distinctive char without a lot of smokiness. A brushing of oil or butter pumps the flavor up even more, but feel free to leave it out if you want a leaner meal.

    Step 1.
    Preheat the broiler for 5 minutes. Line the tray under the broiler pan with aluminum foil for mess control, and adjust the distance of the rack from the heating element according to the thickness of the meat: 3 to 4 inches away for a 1- to 2-inch cut; 5 to 8 inches away for a 3-inch or thicker cut. Trim the meat of any excess fat and leave at room temperature.

    Step 2.
    Brush the meat with oil or melted butter and season it all over with salt and pepper. Arrange the meat on the rack of your broiler pan.

    Step 3.
    Broil the meat for about 10 minutes per inch of thickness. Thin cuts don't need to be turned; flip thicker cuts halfway through the cooking time. For the thickest cuts, you may want to do most of the broiling at a greater distance and then raise the rack to really brown the meat near the end.

    A slotted or perforated broiler pan and tray.

    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.

    London Broil

    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.


    Broiling: MANAGER

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