Broiling
 Score the edges of steaks, chops, and ham slices so they won't cup or cook in a broiler basket to keep them flat.
Trim off the outer edge of fat from steaks, chops, and ham slices so drippings won't blaze up and become a problem.
When coals are completely hot, tap off the gray ash with fire tongs. Heat the grill top heat and grease it.
When small bubbles appear on the top surface of meat, it is ready to turn. Heat forces the juices to the uncooked surface. Flip steaks with tongs and turner, once during cooking time.
Piercing with a fork wastes precious juices as does "smashing" the meat down.
When you broil steaks or burgers, broil the second side a few minutes less than the first. The second side has a head start on heating. Turn meat only once.
For broiling steaks: Rub the steak well with oil before broiling. The heat will char the oil not the steak and seal in the juices.
Marinade: Marinate steak in 2 Tbsp wine vinegar, 2 Tbsp oil or melted butter, 1 clove crushed garlic and herbs of your choice for several hours, turning several times.
For top of stove broiling: Preheat a heavy skillet until very hot. Sprinkle a thin layer of salt over the bottom of the pan; sear steak quickly to seal in juices, then cook to desired doneness.
Broiling Basics
Place meat on the unheated rack of a broiler pan. For cuts less than 1 1/4 inches thick, broil 3 inches from the heat. For cuts 1 1/4 inches thick or thicker, broil 4 to 5 inches from the heat. Broil the meat for the time given below or until desired doneness, turning the meat over after half of the broiling time.
Cut, Thickness, Doneness, Time
Beef
Flank steak, 3/4 inch thick: Medium, 12 to 14 minutes.
Steak (chuck, blade, top round), 1 inch: Rare, 16 to 20 minutes; medium, 22 to 24 minutes; well-done, 26 to 28 minutes.
Steak (chuck, blade, top round), 1 1/2 inch: Rare, 18 to 25 minutes; medium, 26 to 30 minutes, well-done, 31 to 36 minutes.
Steak (top loin, tender loin, T-bone, porterhouse, sirloin, rib, rib eye), 1 1/2 inches: Rare, 14 to 18 minutes; medium, 19 to 22 minutes; well-done, 23 to 28 minutes.
Veal
Chop, 1 inch: Medium to well-done, 12 to 15 minutes.
Lamb
Chop, 1 inch: Rare, 8 to 10 minutes, medium, 10 to 12 minutes.
Pork
Blade steak, 1/2 inch: Well-done, 12 to 14 minutes.
Canadian-style bacon, 1/4 inch: Heated, 3 to 5 minutes.
Chop, 3/4 inch: Medium to well-done, 8 to 14 minutes.
Chop, 1 1/4 inch to 1 1/2 inch: Medium to well-done, 18 to 25 minutes.
Ham slice, 1 inch: Heated, 14 to 18 minutes.
Miscellaneous
Frankfurters: Heated, 3 to 5 minutes.
Ground meat patties (beef, lamb, pork), 3/4 inch (4 to a pound): Medium to well-done, 14 to 18 minutes.
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