Pan Broiling
Definition: A quick dry-heat cooking method using a pan on a stove top. No oil is used and the pan is uncovered. Use for thinner cuts.

Appropriate cuts: Most appropriate for thinner, more tender cuts of beef such as top blade steak, cubed steak, ground beef patties, ribeye steak, sirloin steaks, T-bone steaks, tenderloin and top loin.

Appropriate cuts if marinated: Eye of round steak and top round steak.

Step by Step:
1. Heat heavy non-stick skillet 5 minutes over medium to medium-high heat.
2. Season beef as desired.
3. Place beef in preheated skillet. Do not overcrowd.
4. Do not add oil or water. Do not cover.
5. Pan broil according to chart, turning once.

TIPS:

• Optimum thickness for pan broiling is ½ inch thick. Results will be less than desirable if used with cuts more than ¾ inch thick.
  
  
• For best results in browning, pat steaks dry with paper towels before seasoning.
  
  
• Be sure meat is cut to a uniform thickness to ensure even cooking.
  
  
• Use a heavy pan that conducts heat well. A thin poorly conducting pan can have hot spots and burn foods.
  
• It is important that your skillet be preheated before adding the meat. Meat will not stick to a properly heated skillet.
  
  
• The browned bits left in your skillet after pan broiling are full of flavor. Make use of them by making a simple yet delicious sauce. Deglaze the pan by adding ½ cup red wine to the still hot pan. Scrape the bits off the bottom of the skillet and add ½ cup beef broth. Stir in ¼ cup blackberry or apricot preserves. Serve over warm steaks.