Have any of you used the sixth method?
Sautéeing uses a thin coating of oil at very high heat to sear the outside of the meat. Pat the meat dry so the outside sears easier. Start with a hot, thick-bottomed skillet. Add oil, and place the meat on the skillet. Turn the meat over to brown it on the opposite side.
Bake something in the oven as you cook it uncovered on medium heat. This makes the top and bottom of the cuts brown while sealing in any flavor and juices later. Baked dishes bubble when done.
Broiling is essentially indoor grilling. This typically occurs in the bottom part of the oven that pulls out from a nifty drawer-like contraption. Place the meat on a broiling pan so it doesn’t touch the hottest part of the oven. Keep thin cuts around 2 to 3 inches from the heat, and place thick cuts 3 to 6 inches away from the heat source for best results.
Pan fry meats using a thin layer of fat in the bottom of the skillet or fry pan, then gently brown on both sides with medium heat. The fat usually comes from oil, butter or margarine. This differs from sautéing in that you cook the meat at lower temperatures for longer times. This method works well for thinner cuts of meat.SKM: below-content placeholder