Season food before broiling—oil, salt, pepper. The heat will caramelize it, creating a crust that’s pure umami magic. Don’t skip this step.
Let your meat rest for a minute after. It keeps juices inside, not on your cutting board. Patience is the last ingredient.
Now go open that drawer. Give it a try. You might burn a thing or two—and that’s okay. Every crispy failure is a lesson in fire. The broiler is waiting for you.
Just remember: keep it cracked, keep it clean, and never, ever walk away. Your new favorite cooking method is one sizzle away.
