Broiling Vs. Pan-Searing Steaks: Which Is Best?

Broiling and pan-searing are two of the best ways to cook a steak. While both methods produce a neatly browned, flavoursome steak, there are some key differences. Broiling uses the direct heat of the heater panel above the steak, while pan-searing uses the heat transferred to the frying pan by the stove. Broiling is best for thicker steaks, while pan-searing is better for thinner cuts.

Broiling vs. pan-searing: which is faster?

Broiling and pan-searing are two popular methods for cooking steak and other meats. While both techniques produce a browned, flavoursome result, there are some key differences between them. So, which is faster?

Broiling is a dry-heat cooking method that uses the direct, intense heat of an oven's top heating panel to cook food. It is a hands-off approach that requires little intervention from the cook. However, due to the high heat, it can be easy to burn food under a broiler, so it is important to keep a close eye on it. Broiling is best suited for leaner and thinner cuts of meat, such as chicken breasts, strip steaks, and pork tenderloin medallions.

On the other hand, pan-searing involves cooking meat in a pan over very high heat with a small amount of oil. This method allows for faster heat transfer to the surface of the meat, resulting in quicker browning without overcooking the interior. Pan-searing is ideal for thicker cuts of meat but can also be used for leaner and thinner cuts.

When it comes to speed, pan-searing has the advantage. The direct contact between the hot pan and the meat allows for more efficient heat transfer, leading to faster cooking times. Additionally, pan-searing does not require the same lengthy preheating process as broiling, which typically requires preheating the oven for at least 30 minutes.

However, it is worth noting that broiling can be a quicker option for cooking multiple steaks at once, as it eliminates the need to cook each steak individually in a pan.

Ultimately, both methods have their merits, and the choice between broiling and pan-searing depends on personal preference, the type of meat being cooked, and the desired level of doneness.

The taste difference between broiled and pan-seared steak

Broiling and pan-searing are two of the best ways to cook a flavoursome steak. While both methods produce a browned steak, there are some key differences between the two that affect the taste of the meat.

Taste difference

Broiling uses the direct heat of the heater panel above the steak to cook it, while pan-searing uses the heat transferred to the frying pan from the stove. Broiled steak has a pure, intensely meaty flavour, whereas pan-fried steak picks up a buttery, slightly creamy taste from the cooking fat.

Broiling is better for thicker cuts of steak, as the direct, intense heat can blacken and burn the outside of the meat before it is cooked through on the inside. On the other hand, pan-searing is better for thinner cuts of meat, as it allows you to brown the surface of the meat faster without overcooking the interior.

Cooking process

Broiling is a dry-heat cooking method that uses high, direct heat from your oven's top heating panel. It produces a neatly browned steak with a pure, intensely meaty flavour.

Pan-searing is also a dry-heat cooking method, but it uses the heat of a preheated skillet on the stovetop. It browns extraordinarily well and forms a crispy, flavourful crust with a stronger taste than the crust you get from broiling.

Tips for the best results

For the best results when broiling steak, use a broiler pan, also called a roasting pan. These pans are made of aluminium or stainless steel and are thicker than conventional baking sheets. Preheat your oven for at least 30 minutes before broiling, and check your steak for doneness every few minutes.

For pan-searing, use a heavy, thick-bottomed skillet made of carbon steel, cast iron, or stainless steel. Preheat your skillet for 2-3 minutes, and let the steak cook uninterrupted on each side.

How to broil a steak

Broiling is a great way to cook a steak, especially if you are cooking for a large group of people. It is a dry-heat cooking method that uses high, direct heat from your oven's top heating panel. Broiling is similar to grilling but the heat source comes from above. This makes it a faster and easier way to achieve a grilled flavour without having to fire up an outdoor grill.

• Preheat your oven: Position an oven rack about 5 to 6 inches from the broiler unit and preheat the broiler for at least 30 minutes.
• Preheat your broiler pan: Line a broiler pan or baking sheet with foil and place the broiler insert on top of the broiler pan if using one. Put the pan on the oven rack and preheat for about 5 minutes.
• Prepare your steak: Take your steak out of the fridge and pat it dry. Cut the steak into 1 to 2-inch strips. Rub olive oil on both sides of the steak and season with salt and pepper. You can also add other spices or rubs.
• Broil the steak: Place the steak in the centre of the broiler pan and broil until it is nicely browned and firm, with some give when pressed in the thickest part. The cooking time will depend on the thickness of the steak and your desired doneness. For a medium-rare steak, cook until an instant-read thermometer reaches 130 to 135 degrees Fahrenheit.
• Rest the steak: Let the steak rest for about 10 minutes before slicing. Be sure to cut against the grain to ensure the steak is tender.

How to pan-sear a steak

Preparation

Before you begin cooking, ensure your steak is at room temperature. This will help you achieve the perfect crust and sear. If your steak is cold, it will turn grey.

Pat the steak dry with a paper towel to soak up any extra juices. This will help you get a good sear.

Add a generous amount of salt and pepper to both sides of the steak. You can also add other seasonings at this stage, but it is recommended to stick to just salt and pepper.

Cooking

Add a high-heat oil, such as avocado oil, to a pan on the stove over high heat. You can also use vegetable oil, canola oil, or extra light olive oil.

Wait to add the steak to the pan until the oil glistens or shimmers—this indicates that the oil is hot enough.

Place the steak in the hot pan and do not touch it for 3-4 minutes. For a medium-rare steak, cook for 3-4 minutes, then flip and cook for another 3 minutes. For other levels of doneness, use a meat thermometer to check the internal temperature of the steak.

Once you have flipped the steak, add 2-4 cloves of fresh, smashed garlic, 4 tablespoons of unsalted butter, and some sprigs of thyme to the pan. Move the pan around and use a spoon to baste the steak with the butter.

Resting

Once the steak is done cooking, remove it from the heat and let it rest for five minutes. This is a crucial step, as it allows the flavours to cook properly.

Finally, transfer the steak to a cutting board and slice it. Pour the remaining butter from the pan over the steak, and enjoy!

The health implications of broiling vs. pan-searing steak

Broiling and pan-searing are two popular methods for cooking steak, but which is better for your health? Both methods have their pros and cons when it comes to nutrition and taste, so let's take a closer look at the health implications of each.

Broiling

Broiling is a dry-heat cooking method that uses very high heat, typically around 500-550°F, to cook the steak. The heat comes from the top, similar to grilling, and cooks the top of the meat, resulting in a pure, intensely meaty flavor. Broiling is perfect for thinner cuts of meat, as the high heat can cook the steak evenly without burning the outside. It is also a healthier way to cook, as the fat drips away from the meat, reducing the overall fat content.

However, one potential downside of broiling is the creation of heterocyclic aromatic amines (HAAs). HAAs are carcinogenic substances that form when meat is cooked at high temperatures. The higher the temperature and the longer the cooking time, the more HAAs are produced. Therefore, while broiling is a quick and flavorful way to cook steak, it may have some negative health implications due to the formation of HAAs.

Pan-Searing

Pan-searing is another dry-heat cooking method, but it uses a hot pan on the stovetop with a small amount of oil to cook the steak. This method is suitable for thicker cuts of meat and creates a deeply savory flavor, known as "umami," by developing a caramelized crust on the outside of the steak.

One advantage of pan-searing is that it may produce fewer HAAs than broiling since the cooking temperature is typically lower. However, it is important to note that the smoke point of the oil used can affect the formation of HAAs. Oils with a lower smoke point, such as olive oil or butter, may not be the best choice for pan-searing, as they can smoke and burn at high temperatures. Instead, peanut oil or vegetable oil are recommended.

Both broiling and pan-searing can be healthy ways to cook steak, especially when using lean cuts of meat and avoiding heavy, fatty sauces. Broiling may be faster and more suitable for thinner cuts, while pan-searing can produce a more savory flavor and is better for thicker cuts. However, both methods can result in the creation of HAAs, with broiling potentially producing more due to the higher cooking temperature. Therefore, it is important to weigh the health implications of each method and consider combining the two, as some chefs recommend, to find the right balance of taste and nutrition.

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