Broiling

Broiling is a quick and easy dry-heat cooking method that uses intense, direct heat from above. Think of it as an upside-down grilling! It's perfect for achieving a beautifully browned top and cooking food rapidly.

6 recipes
High heat
A few minutes per side, depending on thickness. Watch carefully to prevent burning!
Broiling is a dry-heat cooking method that utilizes radiant heat from an overhead element in your oven. Unlike baking, which circulates hot air around the food, broiling directs intense heat downwards, cooking the surface very quickly. It's a fantastic way to get a crispy, browned exterior while keeping the inside juicy. Broiling works best for thinner cuts of meat, poultry, fish, and vegetables that cook quickly. Think steaks, chicken breasts, salmon fillets, bell peppers, and asparagus. It's also great for melting cheese on top of dishes like gratins or nachos. Avoid broiling tougher cuts of meat that require longer cooking times, as they'll likely burn before they become tender. The key characteristic of broiling is its speed. It's incredibly fast, making it ideal for weeknight meals. The high heat also creates a beautiful Maillard reaction, resulting in flavorful browning and a delicious crust. Plus, because it's a dry-heat method, it helps to concentrate flavors and avoid soggy results.

Tips for Success

Position your oven rack according to the food's thickness. Thicker items need to be further from the heat to cook through without burning.

Always preheat your broiler before placing food inside. This ensures even cooking and proper browning.

Use a broiler pan or a baking sheet lined with foil. This helps to catch drippings and prevent smoking.

Keep a close eye on your food while broiling. It can go from perfectly browned to burnt in a matter of seconds.

For even browning, flip the food halfway through the broiling time.

Recipes

(6)
Cheesy Gyudon

Cheesy Gyudon

A delicious Japanese rice bowl dish with savory beef and onions, topped with melted mild cheese and a golden, bubbly crust.

40 min
Serves 4
Classic Cheese Gyudon

Classic Cheese Gyudon

A savory bowl of thinly sliced beef, caramelized onions, and a rich soy sauce-based broth, topped with a blend of melted mozzarella and cheddar cheese over a bed of rice.

40 min
Serves 4
Easy Tuna Steak Marinade

Easy Tuna Steak Marinade

A simple and flavorful marinade that infuses tuna steaks with zesty flavors, fresh herbs, garlic, and a hint of sweet honey.

50 min
Serves 4
Lemongrass Chicken

Lemongrass Chicken

A flavorful chicken dish infused with lemongrass, cilantro, and spices, perfect for pairing with a Belgian pale ale.

60 min
Serves 3
Stuffed Acorn Squash with Farro and Sausage

Stuffed Acorn Squash with Farro and Sausage

A savory dish of roasted acorn squash filled with a hearty mixture of farro, sausage, and vegetables.

66 min
Serves 6
Crab Cake Sandwiches

Crab Cake Sandwiches

Delicious pan-fried crab cakes served on buns with a creamy remoulade sauce.

40 min
Serves 4

Best Cookware

Cast Iron Skillet

Cast Iron Skillet

Sheet Pan

Sheet Pan

Skillet

Skillet

Frequently Asked Questions

What's the best way to broil food without burning it?

Broiling is all about speed and high heat, so burning is a common concern! The key is to manage the distance between your food and the broiler element. Start by positioning your oven rack 4-6 inches from the broiler. Thicker cuts of meat or vegetables benefit from being further away to cook through before the surface burns. Keep a close eye on your food – don't walk away! A good rule of thumb is to check every minute or two. If you see the surface browning too quickly, lower the oven rack another notch or two. Also, consider using a marinade or oil with a high smoke point to help prevent sticking and burning. Finally, don't overcrowd the pan, as this will steam the food instead of broiling it.

What temperature should my broiler be set to for cooking?

Broilers typically have only 'high' and 'low' settings rather than specific temperature controls. 'High' usually equates to around 500-550°F (260-290°C), while 'low' is closer to 400-450°F (200-230°C). For most broiling, 'high' is the way to go for that rapid browning. However, if you're broiling something delicate or thicker items, using the 'low' setting or moving the oven rack further from the broiler can help prevent burning. Always preheat your broiler for a few minutes before adding food to ensure even cooking. Remember, these are just estimates, so keep a close watch on your food as it cooks, adjusting the rack position if necessary.

What are the best foods to cook using the broiling method?

Broiling excels at cooking foods that benefit from a quick sear and don't require long cooking times. Think thinner cuts of meat like steaks (flank, skirt), chops (lamb, pork), and chicken breasts. Fish fillets like salmon, tilapia, and cod also broil beautifully. Vegetables like bell peppers, zucchini, asparagus, and tomatoes are fantastic for a quick char. Even fruits like pineapple and grapefruit can be broiled for a caramelized sweetness. The key is to choose foods that can cook through in just a few minutes under intense heat. Avoid tough cuts of meat that require slow cooking, as broiling will only make them tougher. Remember to season your food well and use a little oil or marinade to prevent sticking and promote browning.

How long do I broil different types of food?

Broiling times vary greatly depending on the food's thickness and your broiler's strength. As a general guideline, thinner cuts of meat (1/2 inch thick) might only need 2-3 minutes per side. Steaks (1 inch thick) could take 4-6 minutes per side for medium-rare. Fish fillets usually need 3-5 minutes total, depending on thickness. Vegetables like bell peppers or zucchini slices are usually done in 3-5 minutes per side. Always keep a close eye on your food and check for doneness with a meat thermometer or by piercing with a fork. The internal temperature should reach a safe minimum temperature. Remember, these are just estimates, so adjust the time based on your oven and the specific food you're broiling. It's always better to undercook slightly and then broil for another minute or two if needed.

Broiling vs. Grilling: What's the difference and when should I use each?

Both broiling and grilling use intense, direct heat to cook food quickly, but the heat source is the key difference. Grilling uses heat from below, while broiling uses heat from above. Grilling is great for outdoor cooking, imparting a smoky flavor, and handling larger cuts of meat. Broiling, on the other hand, is a convenient indoor method, especially useful when the weather isn't cooperating. It's ideal for thinner cuts of meat, fish, and vegetables that cook quickly. If you want that smoky flavor, grilling is the way to go. If you need a fast and easy cooking method and don't mind missing the smoky flavor, broiling is an excellent choice. Both methods require close attention to prevent burning, so stay vigilant!

Do I need a special pan for broiling, and what are the best practices?

While you don't *need* a special pan, a broiler pan is highly recommended for optimal results. A broiler pan is typically a two-piece set consisting of a slotted top and a solid bottom pan. The slots allow fat to drip away from the food, preventing it from smoking and splattering, and also allows for better air circulation for even browning. If you don't have a broiler pan, a baking sheet lined with aluminum foil or parchment paper can work, but be prepared for more smoke and potential flare-ups. Always ensure your pan is oven-safe and can withstand high heat. It's also a good idea to lightly grease the pan or spray it with cooking oil to prevent sticking. Never use glass cookware under the broiler, as it can shatter from the extreme temperature change. Remember to clean your broiler pan promptly after use to prevent baked-on grease.