She graduated from the University of Houston where she majored in Classical Studies and minored in Painting. There are 12 references cited in this article, which can be found at broil thin ribeye steak bottom of the page. This article has been viewed 18,113 times.

A broiler cooks food very quickly under direct and intense heat. There will be two or more rack positions in your oven, and these will dictate how close foods are placed under the broiler’s heating element. The closer something is to the heating source, the hotter the temperature and the faster it will broil. Experiment a bit and check out what each setting does. Before cooking anything, turn on the broiler at least five minutes in advance. This will ensure that it heats up completely.

Most broilers provide two to three rack positions. These positions dictate how close the food is to the broiler. The top two racks are usually three to five inches away from the heating element. Use these racks for browning gratins and cooking thin pieces of meat. Use the top rack with caution because it heats food up very quickly. Some foods can char within seconds on the top rack. F for each rack beneath it.

If your oven provides three racks, use the middle one to broil things like thick steaks and bone-in chicken. Because things can burn easily when you’re broiling, you must keep a very close eye on your dishes. As a backup, use a digital timer. A mechanical one is fine, too, but because the intense heat can char foods within seconds, a digital timer will help you be precise. Most foods will be ready to remove from the oven after broiling for five to ten minutes. When working around the intense heat of a broiler, you should use a high quality mitt that is long enough to protect your wrists and forearms from the heat.

Avoid using a damp kitchen towel or mitts that are very thin or short. Use a shallow pan, skillet or baking sheet for broiling. Whatever vessel you choose, it cannot be too deep or it won’t fit between the oven rack and the broiler. Cast-iron skillets operate very well under high-heat conditions, making them ideal for broiling.

Look into grated broiler pans, as well. These are designed to be used with broilers and they allow heat to circulate under your food. Never use a glass baking dish under a broiler, not even Pyrex, because it might break under the intensity of the heat. Always spray your pan with nonstick cooking spray before you place the food on it. If you are planning to broil something messy, line your pan with aluminum foil first. Choose thin cuts of meat and fish.

If you broil a cut of meat that is too large or too thick, the outside will burn but the center will remain raw. Avoid broiling pieces of meat that exceed two pounds. Look for steaks that are one and a half pounds or less. Fish fillets are typically a good size for broiling. Before broiling beef steaks and fillets, make them thinner by pounding them with a meat tenderizer. This will help them cook thoroughly and more quickly.