How to Broil, Grill or Panfry Steak
Broil, Grill or Panfry the Steak as a professional. There are some secrets to cook the meat, and in this article, I show you how to Broil, Grill or Panfry the following steaks: Porterhouse, Rib Eye, Sirloin, T-Bone, and Tenderloin.
What you’ll find in this article?
- How to Broil the Steak
- How to Grill the Steak
- How to Panfry the Steak
- Which is better?
- Notes
- See also…
Select a steak that is bright red in color. Vacuum-packed beef will have a darker, purplish-red color because the meat is not exposed to air. These cuts of steak, porterhouse, rib eye, sirloin, T-bone and tenderloin, are the most tender and are best for broiling, grilling and panfrying.
Broil the Steak
1. Select a 3/4- to 1-inch-thick steak from those shown in the photos.
2. You may need to move the oven rack so it is 5 to 6 inches below the broiler. Set the oven control to broil.
3. To prevent the steak from curling during broiling, cut the outer edge of fat on steak diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat or it will dry out during broiling.
4. Place steak on the rack in a broiler pan. For easy cleanup, line the bottom of the broiler pan with aluminum foil before placing steak on the rack. Place in oven with the top of the steak the number of inches from heat listed in the chart.
5. Broil uncovered for about half the time listed in the chart or until the steak is brown on one side.
6. Turn the steak and continue cooking until the desired doneness. To check doneness, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts. Medium-rare is very pink in the center and slightly brown toward the edges. Medium is light pink in center and brown toward the edges. Or insert a meat thermometer in the center of the steak to check for the desired doneness. Sprinkle salt and pepper over both sides of steak after cooking if desired. Serve immediately.
Grill the Steak
1. Select a 3/4- to 1-inch-thick steak from those shown in the photos.
2. Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
3. Cut edges of fat on steak as described in step 3 of Broiling a Steak.
4. Place steak on the grill the number of inches from heat listed in the chart.
5. Turn the steak and continue cooking until the desired doneness.
6. Turn the steak and continue cooking until the desired doneness. To check doneness, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts. Medium-rare is very pink in the center and slightly brown toward the edges. Medium is light pink in center and brown toward the edges. Or insert a meat thermometer in the center of the steak to check for the desired doneness. Sprinkle salt and pepper over both sides of steak after cooking if desired. Serve immediately.
Panfry the Seak
1. Select a 1/2- to 1-inch-thick steak from those shown in the photos.
2. If the steak is very lean and has little fat, coat a heavy skillet or frying pan with a small amount of vegetable oil, or spray it with cooking spray. Or use a nonstick skillet.
3. If the steak is more than 1/2 inch thick, heat the skillet over medium-low to medium heat 1 to 2 minutes. If the steak is 1/2 inch, use medium to medium-high heat.
4. Place the steak in the hot skillet. You do not need to add oil or water or cover the skillet; covering will cause the steak to be steamed rather than panfried.
5. Cook for the time listed in the chart. If the steak has extra fat on it, fat may accumulate in the skillet; remove this fat with a spoon as it accumulates. Turn steaks thicker than 1/2 inch occasionally, turn steaks that are 1/2 inch thick once, until brown on both sides and desired doneness. To check doneness, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts. Medium-rare is very pink in center and slightly brown toward the edges. Medium is light pink in center and brown toward the edges. Or insert a meat thermometer in the center of the steak to check for the desired doneness. Sprinkle salt and pepper over both sides of steak after cooking if desired. Serve immediately.
Which type of cooking is better?
In the kitchen, the cooking you choose and like is the best one. Therefore, the cooking type is relative and all of the above are great. For me, grilling the steak is the best, but I have a lot of cook friends that love the panfry method. I think it all comes at one choice: your taste.
Please Note that…
- Marbling in meats refers to the small flecks of fat throughout the lean meat. The flavor and juiciness of the meat are improved with marbling.
- Some beef steaks are aged; aging is a process done by a good butcher and results in meat with a firmer texture and a more concentrated beef flavor. Aged steaks are usually more expensive and for a good reason.
See also our recipes sorted by meat types…
I prepared categories by meal type, and these 3 “childs” are part of them. If you want to choose only one of them now, click:
Enjoy!