This is how I would try it in a broiler. Put the rack down lower than the normal broiler position. Cook it till it hits about 130 to 140 degrees, then move up to the correct broiler position and brown it. You need to basically bake the meat till it gets close to the way you like it, then apply high heat and get the color and bark on the surface. I do this with my charcoal grill for steaks and burgers. I build the fire on one side of the grill, bake the steak till it is just about to the temperature I want, then move directly on top of the coals. It should work the same way with a broiler. You really need a fast acting and accurate meat thermometer to do this right.
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Today's Featured Article - Show Coverage: Journey to Ankeny - by Cindy Ladage. We left Illinois on the first day of July and headed north and west for Ankeny, Iowa. Minus two kids, we traveled light with only the youngest in tow. As long as a pool was at the end of our destination she was easy to please unlike the other two who have a multitude of requirements to travel with mom and dad. Amana Colonies served as a respite where we ate a family style lunch that sustained us with more food than could reasonably fit into our ample physiques. The show at Ankeny
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