Pan-broiling is a dry heat cooking method which consists of cooking food on a stovetop without any additional fat or oils. For apartment dwellers like me, pan-broiling is one of the best methods for cooking steaks or chops.
Pan-broiling lets the heat do the work and the result is a piece of meat with a crispy, charred exterior and juicy interior. This method is similar to searing, so all of the lovely juices and flavors of the meat get sealed within during cooking.
Pan-broiling lets the heat do the work and the result is a piece of meat with a crispy, charred exterior and juicy interior. This method is similar to searing, so all of the lovely juices and flavors of the meat get sealed within during cooking.
Use a dry rub of spices when pan-broiling. The flavors create a wonderful crust on your meat with minimal effort. My favorite base spice mix for steak, pork, or lamb contains black pepper, sea salt, coriander, cumin, thyme, and parsley. Play with your own mix based upon your palate. I like to amp up the cumin and coriander when cooking lamb, but I prefer a steak rub that is predominantly sea salt and black pepper.
As long as you are using good quality spices, you can’t go wrong. Simply pat your meat dry with a paper towel, then lightly coat your meat with your rub, and, you guessed it, rub it evenly over your steak or chop.
Eating Well and Martha Stewart each have flavorful rub recipes you might want to try. Below I seasoned a pair of lamb shoulder chops with my personal blend of spices.
As long as you are using good quality spices, you can’t go wrong. Simply pat your meat dry with a paper towel, then lightly coat your meat with your rub, and, you guessed it, rub it evenly over your steak or chop.
Eating Well and Martha Stewart each have flavorful rub recipes you might want to try. Below I seasoned a pair of lamb shoulder chops with my personal blend of spices.
The process for pan-broiling is outlined and illustrated fairly well on WikiHow, but I have included my process below. Additionally, the New York Times just put out an article in their Dining & Wine section with a video demonstrating this dry heat method. One word of warning, this method will generate a bit of smoke in your kitchen, so you might want to put the microwave fan on (if above the stove) or crack open the kitchen window. Otherwise, it is probably a good idea to have a dish towel ready to do battle with a fickle smoke detector!
Technique
1 Heat non-stick pan over high heat for 3 to 5 minutes until hot.
2 Add seasoned meat to pan and drop heat under pan to medium flame. Gently move meat around for first 10 seconds to avoid it sticking to pan.3 Depending on thickness of meat, cook for 5 to 7 minutes before turning. A good indicator is where meat browns on its sides. Aim for halfway up before turning.
4 Cook for another 5 to 7 minutes after turning. I also make sure to rotate meat and cook sides as well before removing it from pan.
5 Cook to preference. On my previous blog, I outlined a fast and easy method to determine how well-done your meat is. Cook additionally as needed.6 Remove from pan and let it rest for 2 minutes before serving.
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