Pan-Broiling
Pan-broiling offers a simple yet effective method for cooking various cuts of meat, resulting in a savory and flavorful dish. This technique involves searing the meat in a hot pan, creating a delicious crust while keeping the inside tender. The recipe focuses on achieving a perfect sear and cooking the meat to your desired doneness, making it a satisfying and easy meal.
Ingredients
- 1 tablespoon Olive oil (For brushing the pan. Quantity estimated (not specified in original recipe).)
- 4 tablespoons Butter (For Maître d'Hôtel Butter.)
- 1/2 teaspoon Salt (For Maître d'Hôtel Butter.)
- 1/4 teaspoon Black pepper (For Maître d'Hôtel Butter. Quantity estimated (not specified in original recipe).)
- 1 tablespoon Fresh parsley, chopped (For Maître d'Hôtel Butter.)
- 1 tablespoon Lemon juice (For Maître d'Hôtel Butter.)
- Meat (chops, steaks, etc.) (Quantity not specified in original recipe.)
Instructions
- 1Heat a heavy-bottomed skillet or chafing dish over medium-high heat until very hot. Brush the surface with olive oil or use a butter-ball and a fork to grease the pan.
- 2Place the meat in the hot pan. Sear on one side until a crust forms, then flip and sear on the other side. Repeat, turning and cooking until the meat is cooked to your desired doneness. Small lamb chops may take about five minutes total.
- 3In a small bowl, beat the butter until creamy. Add salt, pepper, chopped parsley, and lemon juice. Mix slowly until well combined.
- 4Serve the pan-broiled meat immediately, topped with a dollop of Maître d'Hôtel Butter.