Broiling is a cooking technique that uses high temperatures to cook food quickly. Tender cuts of beef, fish, poultry and pork all benefit from this preparation. Essentially upside-down grills, broilers cook food from the top down and are located inside your oven. Unlike using a grill, however, broilers allow food to retain all the delicious juices in the pot. The next time you want to quickly cook a cut of meat that has lots of flavor, give the broiler a try.
Turn your oven to its broiler setting. Allow it to heat up to the appropriate temperature — many ovens will alert you when they are ready.
Prepare your broiling item. Fish, chicken, beef and pork typically benefit from a light drizzle of olive oil and a sprinkling of salt and pepper. Vegetables, such as tomatoes and peppers, often broil well and taste great with the same preparation.
Place the item in a cast-iron or heavy-duty steel skillet. These types of materials work best, as they are non-stick and can handle the hot temperatures of the broiler. Use your potholders to pull the pan out of the oven, as they do not have handle shields as some other pans do.
Position the rack so that the top of the pan is 2 or 3 inches away from the broiler's heating element. You may have to play around a bit with the positioning, depending on your oven and how hot the element gets.
Pull the pan out of the oven when your item is finished cooking. Take the temperature of the meat with a meat thermometer to know if it is done. Steak should reach a minimum internal temperature of 120 degrees Fahrenheit, pork should reach 160 degrees and chicken and turkey are done between 165 and 175 degrees. Allow steak and pork to rest for 5 or 10 minutes before you slice into them, to keep their juices inside.