pan-broil

American  

[pan-broil] / ˈpænˌbrɔɪl /

Or panbroil

verb (used with or without object)

1. to cook in an uncovered frying pan over direct heat using little or no fat.

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Etymology

Origin of pan-broil

First recorded in 1945–50

Example Sentences

The most satisfactory way in which to prepare chops is either to broil them in a broiler or to pan-broil them.

From Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts and Sciences

To prepare this dish, broil or pan-broil one of the better cuts of steak for about 8 minutes.

From Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts and Sciences

He shouted orders to a helper and hurried off to pan-broil the steaks.

From Rimrock Trail by Dunn, J. Allan, (Joseph Allan)

It is possible to pan-broil or roast some of the tough cuts of meat, if the meat is chopped fine.

From School and Home Cooking by Greer, Carlotta Cherryholmes

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.

From Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts and Sciences