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Old 05-06-2012, 02:09 PM
Status: "Support the Mining Law of 1872" (set 28 days ago)
 
Location: Cody, WY
9,511 posts, read 10,815,801 times
Reputation: 19060

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This definitely beats browning meat on top of the stove. It's more consistent and tastes better since it requires no oil.

Place a rack about seven or eight inches below the broiler. Then heat the broiler. Put the pan with the meat on the rack under the broiler and heat until brown, perhaps five to ten minutes depending upon the cut. Turn it over and do the other side. This method does not require heating the sides; they'll brown from the top and bottom.

At this point just follow your recipe.
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