PAN BROILING

FACTS ABOUT PAN BROILING

• pan-broil. pan-broil. to cook in an uncovered frying pan over direct heat using little or no fat.
• Select a tender cut of beef such as fillet mignon or top sirloin steak.
• Select a steak that is not too thick so the meat will cook evenly.
• Preheat the pan until it is very hot. Use a cast iron skillet or griddle for the best heat retention. There are special grill pans that would be perfect to use.
• Do not add fat to the pan.

FACTS ABOUT PANBROILING

• Add the steak to the hot pan and quickly brown it on both sides.
• Reduce heat and cook until the steak is done the way you like it.
• Most cookbooks now recommend steaks be cooked medium rare to medium for food safety purposes.
• Allow about 6 minutes per side for a medium steak for a 1-inch steak.
• Add 2 minutes more per side for a well done steak.

FACTS ABOUT PAN BROILING

• Season with salt and pepper, if desired.
• Serve with a baked potato or french fries. A green salad would round out the meal nicely.
• Bearnaise sauce is a nice accompaniment, if calories are not an issue.