Skillet Cooking

Stovetop skillet cooking is especially handy for quick meals. Whether you’re pan-broiling or pan-frying, you stay completely engaged in the cooking process, stimulating your appetite and spreading the mouth-watering aromas around your kitchen. Everyone will know exactly what’s for dinner.

Pan-Broiling

Pan-broiling is faster and more appropriate than oven-broiling for thinner, tender cuts of beef. It’s sometimes called “frying without fat.” In pan-broiling, no water or fat is added to the pan, and drippings from beef should be removed if and when they accumulate.

It’s important not to overcook beef when pan-broiling, or it may become tough and dry. This method can also be used to cook ground beef crumbles.

3 Easy Steps to Pan-Broiling

Step 1: Heat heavy nonstick skillet over medium heat for 5 minutes.

Step 2: Take beef from refrigerator and season. Place beef in preheated skillet without overcrowding. Don’t add oil or water and leave uncovered.

Step 3: Pan-broil according to timetable, turning once. (For cuts 1 inch thick or thicker, turn occasionally.) After cooking, season beef with salt, if desired.

Pan-Frying

Pan-frying or sautéing is similar to pan-broiling except a small amount of oil is added to the pan when cooking.

3 Easy Steps to Pan-Frying

Step 1: Heat small amount of oil in heavy, nonstick skillet over medium heat until hot.

Step 2: Remove beef from refrigerator and season as desired. Place beef in preheated skillet (do not overcrowd). Do not add water. Do not cover.

Step 3: Pan-fry to desired doneness, turning occasionally. After cooking, season beef with salt, if desired.

Download "Pan-Broiling" Guidelines