Marianne Martinez
Pan broiling is a dry cooking method that uses high heat to sear thin cuts of meat, such as steaks, chops, and fish fillets. It is done in a frying pan on a stovetop with little to no added fat or liquid. The pan is heated to a high temperature before adding the food, and the food is cooked relatively stationary, being turned only once or twice. This technique produces a flavorful caramelized crust that seals in juices. While pan broiling is typically used for thin cuts of meat, with careful technique, it can also be used for thicker cuts, burgers, and fish steaks.
| Characteristics | Values |
|---|---|
| Definition | A method of cooking that directly exposes food to high heat, typically from the top rather than the bottom. |
| Uses | Browning, charring, or quick-cooking foods. |
| Suitable Foods | Thin steaks, chops, fish fillets, shrimp, burgers, boneless poultry breast cutlets, and thicker cuts of meat. |
| Pan Type | Non-stick, cast iron, heavy-bottomed skillet, grill pan, or oven-safe baking sheet. |
| Preparation | Preheat the pan over medium heat for 3-5 minutes. Do not add fat if using a non-stick pan. Sprinkle salt on the pan to develop a crust. |
| Cooking | Place food in the pan and sear the surface. Turn food once or twice during cooking. Adjust heat as needed to prevent over-browning. |
| Tools | Tongs or a heat-safe spatula for turning food. A turkey baster to remove accumulated fat. |
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Choose the right pan
Choosing the right pan is crucial for pan broiling. The first step is to locate the broiler in your oven. Typically, the broiler is located at the top of the oven cavity, but some ovens have separate broiler drawers located under the main oven. Once you've located the broiler, select a pan that fits the space.
You can use a broiler pan, which usually comes with your oven and has slats to help circulate air for even cooking. Alternatively, you can use an oven-safe baking sheet, a cast-iron skillet, or a cast-iron griddle, which can withstand high temperatures. If you use a cast-iron pan, preheat it in the broiler before placing your food on it. Avoid using glass, non-stick coatings like Teflon, or enameled cookware, as they can release toxic chemicals or warp under high heat.
When choosing a pan, consider the type of food you are cooking. For thinner cuts of meat, a pan with slats or a baking sheet will work well, as they allow direct exposure to the heat source. For thicker cuts, a cast-iron skillet or griddle can provide more even cooking and a good sear. If you are cooking foods with a lot of fat or marinade, choose a pan with a lip to prevent grease from dripping over.
It is important to preheat your pan to ensure even cooking and a good sear. Place the pan in the oven as it preheats, and make sure to lubricate it with oil or non-stick spray to prevent food from sticking. If using a cast-iron pan, heat it on the stovetop before transferring it to the broiler.
By choosing the right pan and following these preparation steps, you can achieve great results with your pan broiling.
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Prepare the ingredients
Pan broiling is a dry cooking method done in a frying pan on a stovetop with no added fat or liquid. It is often used for thin cuts of steak, chops, boned poultry breast cutlets, and fish. However, with careful cooking, thicker cuts of meat, burgers, and fish steaks can also be cooked using this method.
To prepare the ingredients for pan broiling, first, remove the steaks from the refrigerator and let them come up to room temperature, which should take about 30 minutes. Then, assemble the ingredients, such as olive oil, sea or kosher salt, and pepper. Brush the steaks with olive oil and rub them with coarse kosher or sea salt and freshly ground pepper.
It is important to note that the pan should not be red-hot for proper pan broiling. Instead, it should be well-heated before adding the food. Heat the pan over medium heat for at least 3 to 5 minutes. If you are using a non-stick pan, avoid heating it dry as this can damage the finish. Add a little fat to the pan before turning on the heat.
Some people like to sprinkle a thin layer of coarse sea salt or Maldon salt in the pan just before adding the meat to develop a crust. This type of salt is ideal as it stays on the surface of the meat without being drawn in too quickly.
When the pan is heated, carefully lay the steaks in the pan, being cautious of splatters as the pan handle will be extremely hot. It is recommended to pull the oven rack out for better access to the pan.
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Heat the pan
Heating the pan is the first step in pan broiling. It is important to heat the pan well before adding any food to it. This is done to get a good char on the bottom side of the meat and to prevent it from sticking. Heat the pan over medium heat for at least 3 to 5 minutes. A pan is ready when a drop of water evaporates instantly when it hits the pan.
If you are using a non-stick pan, do not heat the pan dry as this will damage the non-stick finish. Add a little bit of fat to the pan before turning on the heat. If you are using a cast-iron skillet, place it in a preheated broiler on high heat about 6 inches away from the flame or heating element and heat for about 20 minutes.
If you are pan-broiling with a grill pan, brush both the pan's ribs and the food with fat. The cooking time may be a little longer, so keep an eye on it. Preheated grill pans are great for pan broiling with a minimum of added fat, and the fat that renders from the meat is drained away in the wells between the ribs.
Some people like to sprinkle a thin layer of coarse sea salt or Maldon salt in the pan just before putting the meat in to develop a crust.
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Sear the food
To sear your food, you will need to heat your pan. For a non-stick pan, do not heat the pan dry as this will damage the finish. Add a little bit of fat to the pan before turning on the heat. If you are using a cast-iron skillet, place the pan in a preheated broiler on high heat about 6 inches away from the flame or heating element. Heat the pan for about 20 minutes.
Let the pan heat up for at least 3 to 5 minutes before adding your food. You can test if the pan is hot enough by dripping a drop of water on it; if the water evaporates instantly, the pan is ready. If you are cooking a thin piece of meat, you can sprinkle a sparse layer of coarse sea salt or Maldon salt in the pan just before placing the meat to develop a crust.
When you place your food in the pan, let the first side fully sear before turning it. If the food is sticking to the pan, it means the sear is not complete, so leave it alone until it naturally loosens. Once the surface is fully caramelized, it will come away from the pan. If you are cooking a steak, brush the steak with olive oil and rub with coarse kosher or sea salt and freshly ground pepper before placing it in the pan.
If the food is getting too brown before the centre is cooked to your liking, lower the heat or cover the pan briefly. However, do not let moisture build up until it is steaming. If you are using a grill pan, brush the pan's ribs with the fat you are using.
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Finish cooking
Finishing Cooking
Once the food is in the pan, let the first side fully sear before turning it. If the food is sticking to the pan, wait until it naturally loosens. When the surface is fully caramelized, it will release from the pan. If the recipe tells you to turn the food once or twice after the initial browning, let the second side fully sear and naturally loosen before turning it again.
If your food is getting too brown before it is cooked to your liking, lower the heat. You may also cover the pan briefly, but be careful not to let the moisture build up until it's steaming rather than broiling.
If you are cooking a steak, you may want to finish it in a hot oven. This can be done at home, but be aware that it will heat up your kitchen. With care, pan broiling can be accomplished on the stovetop.
If you are cooking a steak, you can finish it with a sauce or butter to take it to bold new heights. Any cut of steak or chop will work. Try adding a finishing or compound butter or a sauce to enhance the entire presentation.
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