Broiling and Grilling Meat

Smaller cuts of tender meat ranging from 1 to 3 inches in thickness can be broiled or grilled. High temperatures and short heating times will keep the meat tender. Broiling and grilling times are based primarily on the meat’s thickness and its distance from the heat. Ovens, whether electric or gas, need at least 15 minutes to reach the desired temperature, while charcoal or wood fires need at least 25 minutes to burn down to the required heat. Beef retail cuts suitable for broiling include the following steaks in descending order of tenderness: filet mignon, strip loin, delmonico, rib eye, top butt sirloin, chuck tender, and top round. A very light layer of oil on the meat will keep it from sticking ot the grill, while using a marinade, spice rub, or adding sauces during basting will yield more flavor.

The goal in either broiling or grilling is to simultaneously heat the inside of the meat while achieving just the right degree of browning on the exterior. The thickness of the cut and the desired level of doneness dictate the intensity of the heat, which is controlled by altering the distance of the meat from the heat source, for 2 inches for cuts less than 1 inch thick, to up to 5 inches for thicker cuts. When broiling thicker steaks or those to be well-done, the broiler rack in an electric oven should be lowered and the door left open to prevent steam from accumulating and preventing the meat from browning. Gas broiler doors are left closed.

The oven, broiler, or grill should be preheated. Then the meat should be placed under the broiler or over the coals and heated until one side is brown. Tongs should be used to turn the meat, but if a fork is used, it is best inserted into the flat trim. The second side is heated to the desired stage of doneness. When heating is complete, remove and serve immediately. One of the benefits of using a grill is that attractive, appetizing grill marks can be made by turning the meat over according to the pattern required.