Pan Broiled Steak
Ingredients
Directions
Heat a frying pan over high heat until very hot.
Rub the pan with a bit of fat.
Place the steak in the pan and sear quickly.
Turn the steak and sear the other side.
Continue turning the steak every 10 seconds until done, about 5 to 10 minutes depending on thickness.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Steak
- Provides the main protein; its surface browns in the hot pan while the interior cooks through.
- Fat
- Conducts heat evenly across the pan surface and helps prevent the steak from sticking.
The step that matters
Keep the pan very hot before the steak goes in. A very hot pan browns the surface quickly through the Maillard reaction, creating flavor and a crust. If the pan is not hot enough, the steak releases moisture and steams instead of searing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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