This stovetop cooking technique is great for steaks or chops that are thin and tender, as well at cutlets, ground meat, liver, and tenderized cubed meat. It uses minimal oil or fat as opposed to deep frying.

1. Make sure your meat is dry -- if it’s at all damp, use paper towels to pat it dry.

2. Use a relatively shallow, medium-sized frying pan and a little cooking oil -- enough to lubricate the pan and prevent sticking. Brown the meat over medium heat. If you’re cooking something greasy like bacon, you may not need any oil at all.

3. Keep your pan uncovered, and turn and flip the meat until it’s entirely cooked. You must flip the food to cook on both sides.

4. Season however you’d like before serving.

Learn How to Carve a Roast Here.

-- Paula Kashtan

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