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Pan-Broiling, which is very similar to sautéing, but without the oil in the pan is featured here as a nice option to grilling and broiling.
Use a very heavy pan, the heavier that pan, the more even the heat distribution. If you don’t own a cast iron pan, this is a great investment that will far outlive yourself and maybe a couple generations past you. They key to cast iron is maintaining a proper seasoning, which we discovered is really quite easy, but scraping the pan and oiling it down after each use to the point that a paper towel is all that is needed to keep it clean.
Heat the pan over high heat until it is smoking and the meat makes small popping (not sizzling) sounds when placed inside. If working with very lean cuts, such as tenderloin or London Broil, a light coating of oil over the meat will help it keep from sticking.
Cook uncovered for 2 minutes per side, then reduce the heat to medium and turn back to the original side. Turn every minute or two for even cooking and check the temperature with a meat thermometer often. Once it reaches 5-10 degrees below the desired final temperature, remove from the pan and let set on a plate for 5-10 minutes.
Our preferred method for the final cooking after the 2 minutes per side searing is to put the pan in the oven that was preheated to 400°, only if the pan is oven safe, and with a meat thermometer that was pushed into the center of the meat after the first flip. We use a digital thermometer that sits outside the oven with a cable connected to the probe. Guaranteed perfection every time. The oven does a nice even job of finishing off without the need to keep turning the meat and slows the overall process which is good for bison.
A griddle pan is another great pan-broiling option. It must also be brought to a very high temperature, and during the searing process, you can turn the meat a quarter turn after 1 minute in order to obtain some really professional grill marks. Repeat on the second side and your steak will appear (and taste) gourmet.