Not all pieces of meat are cooked in the same way. Depending on the type of dish we want to prepare, we will need a specific beef cut so as not to spoil the dish.
In addition, each way of cooking has different characteristics, both in time and in the tools necessary. It is essential to know and understand the differences in order to make a good choice for each beef cut and for each occasion.
Broiling is much like grilling in that food is cooked directly with high heat. The difference between broiling and grilling is that broiling is usually done in an oven and the heat source is above the food (except when pan-broiling) whereas grilling is done on equipment that is generally used outdoors and the heat source is below the food.
Beef for broiling should be tender with adequate marbling and since the goal is to cook the meat quickly,
it should not be too thick.
Before broiling cuts of beef, it is beneficial to remove the meat from refrigeration for a few minutes to warm it slightly, however the meat should not be allowed to remain at room temperature for an extended period. It may be difficult to broil well-chilled beef properly if the meat is placed immediately into the broiler from the refrigerator.
If a beefsteak has a thick layer of fat on the outside edges, it should be trimmed off so that only about 1/8″ of fat remains. A little bit of fat around the edges helps to seal in the juices and keeps the edges from drying out when the meat is broiled. The remaining fat layer should be vertically slashed at one inch intervals around the perimeter of the steak to help prevent the meat from curling due to the heat of the broiler.
Beef cuts should be brushed with oil before they are placed on the broiling pan to prevent sticking when they are cooked. Meat that has been marinated in any mixture containing oil can be placed on the pan without additional oiling.
When broiling beef, the meat is usually cooked on one side, turned once, and cooked on the other side. When turning the meat, a tongs should be used to avoid puncturing the meat and allowing juices to escape. The goal is to produce beef with a brown, crusty surface and an interior that is juicy and tender.