Broiling Australian Beef

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, whereas grilling is done on equipment that is generally used outdoors and the heat source is below the food.

Pan broiling is a quick and low-fat method used to cook thinner cuts of beef, especially tender steaks from the rib and the loin including the rib-eye, tenderloin, boneless top loin, Porterhouse, T-bone, and top boneless sirloin, using dry heat.

At the right are two recipes that will inspire you to purchase Australian Beef on your next shopping trip.

Broiling Tips

• Pan broiling requires only a small amount of good quality oil.
• Lightly coat one side of the steak with oil.
• Place in a preheated heavy skillet, oiled-side down.
• Cook over medium heat until juices rise to the top of the uncooked surface.
• Lightly coat the top of the uncooked surface with oil, then turn. Season the cooked side, if desired.
• Continue cooking until beef reaches the desired degree of doneness, pouring off fat/moisture drippings from the pan as they accumulate. (See "Cook the Perfect Steak.")
• Allow the Australian Beef to rest for a couple of minutes before serving.