To sear food, usually steak, directly on a hot piece of metal with no fat.
What you need to pan broil is a nice heavy pan and a high burner.
- Heat the pan until it's extremely hot
- Carefully lay your ingredients to be cooked into the pan
- Let sear until it does not stick anymore. Flip and repeat.
- Remove from pan.
The reason why this technique isn't really used with fish, or many vegetables is because the sticking would be completely uncontrolled. Even when you're cooking steak or chicken, it's going to stick, don't panic, just wait for it to sear completely on that side and it should release with almost no prying/scraping, and there should be little or no damage to the meat. Generally, sauteing is more convenient than pan broiling for most things.