Panbroiling Methods

Panbroiling is to cook meat or anything in an uncovered frying pan over direct heat on your stovetop. Its most appropriate for thinner cuts of meats, such as:

  • Cubed Steak
  • Ground Beef Patties
  • Ribeye Steak

When you pan-broil meats you don't have to do anything but put it on the pan and watch it cook. You might want a pan that can take heat pretty well so it doesn't burn the pan easier. You'll need to make sure that you cut the meats into reasonable sizes and so they're able to cook faster and better.

Pan-Broiled Flank Steak

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 6


    1 3/4 cups of soy sauce
    2 tablespoons crushed garlic
    1 teaspoon minced ginger
    1 (2 pound) flank steak


1. Mix soy sauce, garlic, and ginger in a shallow dish. Prick steak in several places. Add steak to dish, turning to coat well.
2. Prehear a large heavy skillet over medium-high heat until a drop of water sizzles. Drain steak. Reserve marinade.
3. Sprinkle hot skillet with small amount of salt to prevent sticking. Sear steak, about a minute on each side, to seal in juices.
4. Cook steak for about 8 minutes, turning frequently. Cut diagonally into thin slices; place on a serving platter. Bring reserved marinate to a boil; cook about 1 minute. Serve with steak.