Pan-Broiling

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
In the absence of broiling or grilling equipment, similar results can be achieved by cooking meats using the pan-broiling method. Like grilling, this method involved dry heat from below, except that the meat is cooked in a heavy pan rather than on an open grid over a heat source.

Pan-broiling is an especially useful technique for very thin steaks, called minute steaks. Broiling such thin steaks (minute steaks) to the rare stage is difficult because the heat is not high enough to form a good brown crust without overcooking the inside. Pan-broiling in a heavy iron skillet is an answer to this problem.