What is another word for barely broiled?
Pronunciation: [bˈe͡əli bɹˈɔ͡ɪld] (IPA) 
"Barely broiled" refers to food that has been cooked only to a slight degree, leaving it still slightly raw and tender. Synonyms for this term could be "rarely cooked," "lightly seared," or "undercooked." Other similar phrases might include "just warmed through," "lightly toasted," or "partially grilled." Regardless of the terminology used, the idea behind "barely broiled" is to create a texture that is not overcooked or tough, but still retains some of the natural flavor and juiciness of the food. This cooking technique is especially common for seafood, such as scallops or shrimp, as well as for meats like steak or chicken.
