One of these days I’ll have a salamander broiler at home. A salamander is a standalone device with amazing heat power because of the infrared ceramic broilers. These broilers can get up to 1,000 degrees and you can broil anything in them from steaks, lobsters, cheese, etc…<\/p>\n
For now, I’m just using my oven broiler. Yes, I’m pretty sure you have one too. Home oven broilers only reach 550 degrees if you’re lucky. Most of them only reach 500 degrees. During cold winter days you can broil your steaks instead of starting up the grill. This also saves a lot of time. Other than saving time, the steaks come out perfectly seared on both sides and the moisture stays in.<\/p>\n
From the pictures, you can see that I wanted more height to get my steaks closer to the elements. To do this, I skewered the meat and then placed it on a baking dish. This gave a better seal.<\/p>\n
Bring your meat out of the fridge about 30 minutes before cooking. This will help drop the internal temperature so your oven does not have to work so hard and also makes sure that the meat will cook thoroughly.<\/p>\n
Use thinner slices. Steaks I use are about 1 inch thick. I tried a 2 inch steak and it same out pretty raw in the middle.<\/p>\n\r\n