Panbroil

Pan-broiling is cooking food, usually a relatively thin cut of meat, in a hot, heavy skillet using no added fat, and pouring off any grease that collects as it renders. The dry, very hot surface browns the food much as broiling would, but on the stovetop rather than under an overhead flame. It relies on the pan's retained heat and the food's own fat rather than added oil or liquid.

Cooks pan-broil to get a good sear on items like steaks, chops, and bacon while keeping the finished dish leaner. The essential step is removing accumulated fat as you go, because a pool of grease turns the process into frying and prevents proper browning. Preheat the pan well before the food goes in, avoid crowding so moisture can escape, and resist moving the food until a crust forms so it releases cleanly and browns evenly.