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This is part of a series
covering the various beef cooking methods, each part of the
series describes in a step by step fashion how to use the following
moist and dry heat methods.
A fast low fat
method for cooking thin cuts of beef, it works for thin patties also
and can help in portion control.Braise-Simmering/Stew-Poach-Panbroil-Roast-Broil-Grill-Panfry and Stirfry DRY HEAT...PANBROIL TOOLS
Large spatula-skillet preferably non stick Do not use oil or water in panbroiling. Do not add water or cover DIRECTIONS Put meat in a preheated skillet, preferable non stick. Although most meat cuts have enough fat to prevent sticking it is not an issue with a non stick skillet Cuts more than 1/2" thick should be cooked on medium-low heat, thinner cuts on medium-high heat, be careful not to overcook. Cook until brown on both sides, Remove fat as you cook otherwise you are actually frying. Use your choice of seasonings and serve promptly when done. Timetable for Popular
Panbroiling Cuts CUT
Thickness
Temp
Time (Minutes)
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