Pan Broiling Cook it Right
Quick and healthy cooking for all types of cooks!
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:
- Heat heavy non-stick skillet 5 minutes over medium to medium-high heat.
- Season beef as desired.
- Place beef in preheated skillet. Do not overcrowd.
- Do not add oil or water. Do not cover.
- Pan broil according to chart, turning once.
| Beef Cut | Thickness | Cooking Temp. | Total Cooking Time |
|---|---|---|---|
| Porterhouse/T-Bone | ½ in. | Med. High | 5 minutes |
| Porterhouse/T-Bone | ¾ in. | Medium | 10 minutes |
| Porterhouse/T-Bone | 1 in. | Med. / Med. Low | 14 minutes |
| Ribeye | ½ in. | Med. High | 5 minutes |
| Ribeye | ¾ in. | Medium | 8 minutes |
| Ribeye | 1 in. | Med. / Med. Low | 14 minutes |
| Sirloin, boneless | ¾ in. | Med. / Med. Low | 13 minutes |
| Sirloin, boneless | 1 in. | Med. / Med. Low | 15 minutes |
| Tenderloin | ½ in. | Med. High | 3 to 4 minutes |
| Tenderloin | ¾ in. | Medium | 6 minutes |
| Tenderloin | 1 in. | Med. / Med. Low | 11 minutes |
| Top Loin, boneless | ½ in. | Med. High | 5 minutes |
| Top Loin, boneless | ¾ in. | Medium | 8 minutes |
| Top Loin, boneless | 1 in. | Med. / Med. Low | 11 minutes |
| Chuck Top Blade | ¾ to 1 in. | Medium | 9 minutes |
| Eye Round | ½ in. | Med. High | 4 minutes |
| Eye Round | 1 in. | Medium | 10 mintues |
| Top Round | ½ in. | Medium | 8 to 10 minutes |
| Ground Beef Patties | ½ in. | Med. / Med. Low | 7 to 8 minutes ** |
| Ground Beef Patties | ¾ in. | Med. / Med. Low | 9 to 10 mintues ** |
| Ground Beef Patties | 1 in. | Med. / Med. Low | 11 to 12 minutes ** |
** Ground beef must be cooked to 160°F internal temperature checked with a meat thermometer.
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.
For pan broiling recipes, search the Recipe Book.
