Question about a new broiler cooking differently

I just moved to a new house and went to broil a steak. I broiled it 4 minutes a side, which usually comes out nice and rare. But in this broiler, it became more than well done, completely brown inside and dried out. Why would this happen?

Michael Palmer
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1 Comment

Wendy February 15, 2020
Your new broiler could be hotter or your top rack could be closer to the broiling element. Also different manufacturers have different element patterns. You may need to experiment a bit. I usually toast a pan of crostini to see how hot the element is and if there are any hot or cold spots to be avoided. It is a lot less expensive than steak.
 
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