Should You Broil or Pan-Fry Your Steaks?

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Published February 25th, 2025, 11:42 AM EST

Last updated March 7th, 2025, 8:42 PM EST

Dim Nikov is a culinary editor at Tastyble. He is a trained cook with food safety certification and the author of the 2022 cookbook Cooking Methods & Techniques.

Broiling and pan-frying deliver fantastic steaks but in distinctly different ways. And understanding when to use each method can take your home-cooked steak from good to great.

Both techniques are dry-heat methods that produce well-browned, flavorful results. Broiling uses direct heat from your oven’s top element, while pan-frying relies on a hot skillet on your stovetop.

Most home cooks default to pan-frying for its control and consistency. Broiling, however, shines when entertaining — it allows you to cook multiple steaks simultaneously while mingling with guests.

Thinner steaks often excel under the broiler’s quick heat, while thicker cuts benefit from the more controlled environment of a skillet. For the best of both worlds, consider roasting a thick steak at moderate heat, then finishing it under the broiler for that perfect crust.

How to Broil a Steak

Broiling delivers steak with a clean, intensely meaty flavor profile. It’s different from the buttery notes of pan-frying or the smokiness of grilling.

Use the right equipment

A proper broiler pan — heavier than a baking sheet and featuring either a rack or ridged surface — is essential. Choose uncoated stainless steel or aluminum for longevity and best results. The design elevates meat above its drippings and distributes heat evenly.

Master the technique

Preheat your oven for at least 30 minutes before broiling. For consistent heat, prop the oven or broiler drawer door open an inch or two — this prevents the thermostat from cycling the heating element on and off.

Cook in 2-3 minute intervals, checking doneness between each. Remember to flip your steak for even browning, as heat comes only from above.

How to Pan-Fry a Steak

Pan-frying develops an exceptional crust with complex flavor. The bonus: those browned bits left in the pan make an extraordinary sauce when deglazed with wine, stock, or other liquids.

Choose the right pan

A heavy, thick-bottomed skillet of carbon steel, cast iron, or stainless steel is ideal. Avoid non-stick pans, which both inhibit proper crust development and can be damaged by the high heat necessary for a good sear.

Perfect your method

Heat your skillet over medium to medium-high heat for 2-3 minutes before cooking. Add a moderate amount of cooking fat — enough to coat the pan but not so much that the steak poaches rather than fries.

Once the steak hits the pan, resist the urge to move it. Undisturbed cooking allows proper caramelization and browning. For steaks over an inch thick, consider finishing in a 350°F oven after searing.

For precision doneness, use a thermometer: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well done.

For even more flavor, add butter, garlic cloves, and hardy herbs like rosemary or thyme in the final minutes, basting the steak with this aromatic fat.

Whichever method you choose, allow steaks to rest for about five minutes before serving to redistribute juices and maximize tenderness.

Dim Nikov — this story’s author — left his old managerial career at the turn of the decade to write about food. He is a husband, father, and trained cook certified in food safety. In 2022, he published his first cookbook, Cooking Methods & Techniques, which teaches readers how to cook instead of how to just follow recipes. More about Dim Nikov

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