This is how I would try it in a broiler. Put the rack down lower than the normal broiler position. Cook it till it hits about 130 to 140 degrees, then move up to the correct broiler position and brown it. You need to basically bake the meat till it gets close to the way you like it, then apply high heat and get the color and bark on the surface. I do this with my charcoal grill for steaks and burgers. I build the fire on one side of the grill, bake the steak till it is just about to the temperature I want, then move directly on top of the coals. It should work the same way with a broiler. You really need a fast acting and accurate meat thermometer to do this right.
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Today's Featured Article - A Lifetime of David Brown - by Samuel Kennedy. I was born in 1950 and reared on my family�s 100 acre farm. It was a fairly typical Northern Ireland farm where the main enterprise was dairying but some pigs, poultry and sheep were also kept. Potatoes were grown for sale and oats were grown to be used for cattle and horse feeding. Up to about 1958 the dairy cows were fed hay with some turnips and after that grass silage was the main winter feed. That same year was the last in which flax was grown on the farm. Flax provided the fibre which w
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