Do you mean like a commercial broiler used in restaurant kitchens? I guess I can't remember the last time I used the broiler in our oven for anything so I'm not any help but I'd say your trial and error method has you on the right track.
Are you trying to cook entirely under the broiler? Or are you doing a reverse sear using your oven and the broiler? And what doneness are you shooting for - med rare, rare, med...?
When searing a steak on my kettle, I flip every 30 seconds to prevent the heat from penetrating too deep and I use a Thermapen to check the internal temp often. I do this with a fire as hot as I can get it.
Just thinking out loud, I would use a high temp for rare, and lower the temp for more well done.
Do you mean like a commercial broiler used in restaurant kitchens? I guess I can't remember the last time I used the broiler in our oven for anything so I'm not any help but I'd say your trial and error method has you on the right track.
Are you trying to cook entirely under the broiler? Or are you doing a reverse sear using your oven and the broiler? And what doneness are you shooting for - med rare, rare, med...?
When searing a steak on my kettle, I flip every 30 seconds to prevent the heat from penetrating too deep and I use a Thermapen to check the internal temp often. I do this with a fire as hot as I can get it.
Just thinking out loud, I would use a high temp for rare, and lower the temp for more well done.
Either or. Just so damn hot it Cooks it far too quick.
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