Skip to main content
Main

Pan-broiled Steak

Pan-broiled steak is a steak cooked in a hot frying pan, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Pan-broiled Steak

Ingredients

Directions

Prepare

  1. Wipe the meat with a damp cloth.

  2. Trim off excess fat.

  3. Heat a frying pan and lightly grease it with a piece of fat on a fork.

Cook

  1. When the pan is very hot, add the meat.

  2. Sear the meat on both sides, then reduce the heat.

  3. Turn the meat every 2 minutes until cooked.

  4. Season with salt and pepper when the meat is partly cooked.

  5. As the meat cooks, pour off any fat that collects in the pan.

Serve

  1. Serve with Brown Gravy, Mushroom Sauce, or Lemon Butter.

Recipe from a historical cookbook (Internet Archive).

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; searing browns its surface while the interior cooks through.
Fat
Lightly coats the pan so the meat does not stick and begins to brown.

The step that matters

Sear the meat on both sides, then reduce the heat. A very hot pan browns the surface quickly through the Maillard reaction, building flavor. If the heat stays high, the outside can burn before the center cooks, so lowering the heat afterward lets the interior finish evenly.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes