Panbroiling and Panfrying Meat

Ingredients

This technique card does not require a separate ingredient list.

Instructions

1. To panbroil these meats, preheat a heavy skillet over high heat till very hot. Do not add water or fat. (For beef steaks and veal, brush skillet lightly with cooking oil.) Add meat. Do not cover. Reduce heat to medium and cook for the time given or till done, turning meat over after half of the cooking time. If meat browns too quickly, reduce heat to medium-low. Spoon off fat and juices as they accumulate.
2. To panfry these meats, in a heavy skillet melt 1 to 2 tablespoons margarine or butter over medium-high heat. Add meat. Do not cover. Reduce heat to medium and cook for the time given or till done, turning meat over after half of the cooking time.
3. To panbroil bacon, Canadian-style bacon, ham slices, or ground-meat patties, place meat in a cool skillet. (If using an electric range, preheat the burner for 2 to 4 minutes.) Turn heat to medium. Turn meat halfway through cooking time (for bacon, turn occasionally). If meat browns too quickly, reduce heat slightly.
4. Beef cubed steak, 1/2 inch thick, well-done: Panbroil 5 to 8 minutes; panfry 6 to 8 minutes.
5. Beef steak (sirloin, top loin, tenderloin, rib eye, top round), 1 inch thick: For rare, panbroil 6 to 8 minutes or panfry 8 to 11 minutes. For medium, panbroil 9 to 12 minutes or panfry 12 to 14 minutes. For well-done, panbroil 14 to 18 minutes or panfry 15 to 17 minutes.
6. Veal cutlet, 1/4 inch thick, well-done: Panbroil 3 to 5 minutes; panfry 4 to 6 minutes.
7. Lamb chop, 1 inch thick: For medium, panbroil 8 to 10 minutes or panfry 7 to 9 minutes. For well-done, panbroil 11 to 13 minutes or panfry 10 to 13 minutes.
8. Pork chop, 3/4 inch thick, well-done: Panbroil 10 to 12 minutes; panfry 10 to 12 minutes.
9. Pork bacon, slices, crisp: Panbroil 8 to 10 minutes.
10. Canadian-style bacon, 1/4 inch thick, heated: Panbroil 3 to 5 minutes.
11. Ham slice, 1 inch thick, heated: Panbroil 16 to 18 minutes.
12. Ground-meat patties (beef, lamb, pork), 3/4 inch thick (4 to a pound): For medium, panbroil 8 to 10 minutes. For well-done, panbroil 10 to 12 minutes. Serve ground pork well-done only.