Reference > Cooking Methods & Techniques > Broiling > Broiling

Broiling

Cooking over or under clear fire. This method is used for chops or steaks.

Sear the meat on both sides. Then reduce the heat and turn the meat frequently. Use no fat.

Time Table (Count time after meat is seared)

1/2 inch chops or steaks, 5 minutes
1 inch chops or steaks, 10 minutes
2 inch chops or steaks, 15 to 18 minutes

Print recipe/article only | Bookmark this on Delicious

Source

Foods That Will Win the War and How to Cook Them (1918).