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charbroil
This term specifically describes a high-heat cooking method designed to create a distinct sear or blackened crust on the exterior of food. It carries a strong sensory connotation of smokiness and intense heat, distinguishing it from general grilling or roasting. It is most commonly used in culinary contexts, particularly in American English, to describe the preparation of meats like steaks, burgers, or chicken.
Because the word describes a specific technical process of searing, it is rarely used metaphorically. It is a neutral, descriptive term used by both professional chefs and home cooks to specify the equipment (a charbroiler) and the resulting texture of the food.
Meanings
Examples
I will charbroil the steaks for the party tonight.
Let me charbroil these vegetables to give them a smoky flavor.
The chef decided to charbroil the salmon instead of pan searing it.
I love the way the meat tastes when you charbroil it over real charcoal.
We should charbroil some corn on the cob for the side dish.
He spent the whole afternoon learning how to charbroil the perfect burger.
The restaurant specializes in meats that they charbroil to order.
It is much better to charbroil outdoors during the summer.