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 (see how-to photo under Broil). For cuts 1-1/4 inches thick or thicker, broil 4 to 5 inches from the heat. Broil the meat for the time given in the chart or till desired doneness, turning the meat over after half of the broiling time.
