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 - The Ferguson System Principal An implement cutting through the soil at a certain depth say eight inches requires a certain force or draft to pull it. Obviously that draft will increase if the implement runs deeper than eight inches, and decrease if it runs shallower. Why not use that draft fact to control the depth of work automatically? The draft forces are
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