Pan-Broiling and Frying Meat

Pan-Broiling. Very thin cuts of meat, less than 1/2 inch, can be pan-broiled to achieve a tasty outside crust without overcooking the meat. In this method, heat is applied directly through the hot surface of a heavy pan or flat grill. Thin, tender cuts of beef steaks, lamb chops, and ground-beef patties are perfect for pan-broiling. Read more »