Mel Magazine:

Whither the lost art of broiling?

Broiling is the same thing as grilling, just with the heat up top instead of underneath. Both use intense heat (about 550 degrees) for the pleasures of charring and caramelization. Ideally, you want that heat source to be about 4 to 6 inches away, and with broiling, and it’s far healthier if you catch the fat juice in a pan below, and far tastier if you let it cook right in it. It’s all over in under 10 minutes, too. The main drag of broiling is the fire hazard and high propensity for burning and flare-ups, or what you might call a kitchen fire.

Unlike my mentally unstable friend Vito who has grilled outside in minus 20 degree temps, I have no interest in freezing when I cook. So I’ll give this a try for “grilled” winter steaks.