pan-broil

(păn'broil')
tr.v., -broiled, -broil·ing, -broils.
To cook (steak, for example) over direct heat in an uncovered, usually ungreased skillet.

American; to cook food in a pan on top of the stove, dry and with only enough oil to prevent it sticking.

To cook meats or fish quickly in a heavy, ungreased (or lightly greased) frying pan over high heat. Drippings are poured off as they form.

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The verb has one meaning:

Meaning #1: broil in a pan

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