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Broiled Steaks or Burgers
Broiling is to cook food directly under or above the heat source. Food can be broiled in an oven, directly under the gas or electric heat source, or on a barbecue grill, directly over charcoal or other heat source.
1 to 2 inch thick steak or patties
Remove the broiler rack and preheat the broiling element. If the meat is very lean, grease the rack with some fat cut from the meat, or with vegetable oil. Core the edges of the meat by making shallow cuts in the outside every 2 inches to prevent curling while it cooks. In general, set the rack 3 inches below the broiler element, which is usually the highest rung. Very thick cuts of steak should be placed lower down. Season with pepper and herbs or seasonings. Cook on one side until nicely browned, the cooking time will depend on the thickness of the meat, then turn and cook on the other side. Test with a meat thermometer. When the meat is nearly done, remove it from the rack, season with salt, and place, loosely covered with foil, on a carving board. It will finish cooking on its own heat. Serve with barbecue sauce, if desired.
Recipe created 1996-04-01.