First, get your rack close to the top. Not the middle. Not the bottom. Put it two to four inches from the heating element. You want the food close enough to feel the heat on its little food-face. Then, preheat the broiler for five minutes. Yes, preheat. Cold heat takes longer and steams things. Hot heat sears.
Second, use a cold pan if you can. A hot pan can cause burning before the food even hits it. Or use a broiler-safe dish—glass or ceramic might shatter from the intense, direct heat. Stick to metal or cast iron. Your future self will thank you loudly.
What Does A Broiler Do On An Oven at Jorja Helms blog
Third—and this is the pro tip—leave the oven door cracked open a few inches. Most ovens have a notch for this. Why? It stops the oven from overheating and cycling off. It also lets moisture escape, giving you that beautiful, dry, crispy crust. Plus, it makes your kitchen smell like a fancy steakhouse.
What Not to Broil (Please)
Don’t broil delicate leafy greens unless you want spinach-flavored crisps. Don’t broil thick cuts of meat from raw—you’ll end up with a burnt exterior and a raw, cold center. Broil is for thinner items (steaks under an inch, fish fillets) or for finishing already-cooked food. Think of it as the oven’s hair dryer for your dinner’s final look.
And for the love of all things crunchy: never, ever use parchment paper under the broiler. It will catch fire. I know this because I did this. My smoke alarm now sings the song of my shame every time I walk near the oven.
So go forth. Flip on that broil. Watch your cheese blister and your steak char. You now hold the power of an ancient Roman chef, a modern dragon, and a diner’s heat lamp. But seriously—don’t blink.
