In broiling all meats, you must remember that the surface should not
be cut or broken any more than is absolutely necessary; that the meat
should be exposed to a clear, quick fire, close enough to sear the
surface without burning, in order to confine all its juices; if it is
approached slowly to a poor fire, or seasoned before it is cooked, it
will be comparatively dry and tasteless, as both of these processes
are useful only to extract and waste those precious juices which
contain nearly all the nourishing properties of the meat.