broiling

Likewise, when mixed broilings or skewered meats are offered, they can be kept warm or finished on a modest-sized table-top grill.

Broiling is but another way of roasting those cuts of meat which have a broad, flat surface such as steaks, chops, or cutlets. And in broiling them the heat must be so intense that the meat surface is quickly seared, the pores sealed and every particle of flavor and rich juices imprisoned.