from The American Heritage® Dictionary of the English Language, 4th Edition
- transitive v. To cook (steak, for example) over direct heat in an uncovered, usually ungreased skillet.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- v. To cook over direct heat in an ungreased skillet
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. broil in a pan
Sorry, no etymologies found.
It is possible to pan-broil or roast some of the tough cuts of meat, if the meat is chopped fine.
To prepare this combination of foods, first pan-broil the desired number of slices of bacon in a hot frying pan until they are crisp and then remove them to a warm platter.
The most satisfactory way in which to prepare chops is either to broil them in a broiler or to pan-broil them.
For each slice of liver pan-broil a slice of bacon.
To pan-broil veal steak or cutlets, grease a hot frying pan with fat of any desirable kind, place the pieces of meat in it, and allow them to sear, first on one side and then on the other.
Then split each one lengthwise and broil them over a clear fire for 5 minutes or pan-broil them with a small amount of butter until both surfaces are slightly browned.
-- Several methods of preparing veal steak or cutlets are in practice, but a very satisfactory one is to pan-broil them.
To prepare this dish, broil or pan-broil one of the better cuts of steak for about 8 minutes.
He shouted orders to a helper and hurried off to pan-broil the steaks.