“The broiler?” This is not an uncommon response when I suggest to a customer that they should broil something. My dad would not have been one of those people. A t-bone under the broiler was his dinnertime ace-in-the-hole. When served with some actual deep-fried French fries, a Manhattan and an episode of The Rockford Files, any evening was Father’s Day.
If used correctly, your broiler will yield excellent results; somewhere between a gas grill and baking. It’s convenient for multiple items or oversized cuts like a coulotte steak.
For my recent dad-style broiler dinner I decided to forego the steak. Instead I chose two 1 inch+ thick Murray’s Heritage Pork Frenched Rib Chops. Here’s an outline of the process that, with some timing changes, will also work well with the quicker cooking cuts of beef, lamb and chicken.
- Take the chops out of fridge 30 – 45 minutes before cooking.
- Position the oven rack so the food will be four to five inches below the broiler element. Gas stoves may have a broiler drawer at the bottom of the oven.
- Preheat the broiler. Use the High setting if this is an option.
- If you don’t have the broiler pan that came with the stove, use a tinfoil-lined baking sheet with a rack or an oven-proof frying pan. Preheat the pan under the broiler for three – five minutes.
- While the pan’s preheating, sprinkle the chops with seasonings of your choice. I used salt, pepper and a dusting of freshly ground nutmeg.
- Oil the pan, place chops in pan and broil for five minutes, leaving the oven door partially open. (Times will vary depending upon type and thickness of meat.) Turn and broil five more minutes. Check for internal temperature of 140 – 145. Continue broiling if necessary.
- Remove chops to warm plate and let rest 5 minutes.
At the same time, I broiled some early Ontario asparagus basted with lemon and butter. That’s the beauty of the broiler — it’s an all-in-oner.
The chops were definitely juicy with a nice touch of crust and the whole meal preparation was decidedly relaxed. So, in the name of fathers everywhere, when it comes to cooking steaks, chops, burgers, meatballs and skewers, consider the broiler.