I know its due to the high temperature, but why cant we just heat up a fry pan for a while, and sear the steaks in there? Does it not get as hot? It doesnt make sense that it wouldnt considering the heat is directly underneath.
2007-09-11 03:14:20 · 6 answers · asked by juju 3 in Food & Drink ➔ Cooking & Recipes
As you grill on a gas, wood or charcoal grill the fat that is rendered drips down on the heat source and then flames up and adds that special flavor. If you fry in a frying pan there is no fat drip or flare up to add that special flavor.
2007-09-11 04:38:28 · answer #1 · answered by toughnottobeacynic 7 · 0⤊ 0⤋
I don't particular care for the taste of meats grilled on a gas grill. I prefer a wood grill, or at least a charcoal grill that was not started with starter fluids.
Gas grills and starter fluids leave an aftertaste that is unpleasant to me.
The smoke generated from flame based grilling varies depending on the source, and the smoke will leave a flavor.
Try this - buy a cast iron grill pan - one of those pans (or "plates") where there are ridges. Then put it on top of the electric stove, and get it really hot. It is important that you use a cast iron pan - the non-stick pans should never be used on the extremely high heats (I've read the non-stick coating degenerates at high heats). See if the caramelizing you get from this type of cooking comes closer to that of the gas grilling.
2007-09-11 10:37:53 · answer #2 · answered by Larry V 5 · 0⤊ 0⤋
I do steaks that way alot. (if grill is unaccessible) I heat the pan really high and put the steak in (seasoned and a little oil on it ) Sear it on both sides and then I stick it in the oven to rest for a few minutes. (I preheat ove to 350 then turn it off when I put the steak in) It is good to go in about 5 mins. for medium rare. Leave it in the oven a little longer for medium. Though you don't have the grill marks, it still taste really good.
2007-09-11 10:30:53 · answer #3 · answered by Lisa O 2 · 0⤊ 0⤋
I Agree with Lisa O.
Sear the steak in a hot fry pan preferably castiron for a few minutes and then finish cooking in a 335 degree oven for a bit. Don't overcook. I like mine med rare.
2007-09-11 11:29:45 · answer #4 · answered by Oz 7 · 0⤊ 0⤋
You can fry them in a frying pan, but keep in mind that will create a lot of smoke indoors, spatter grease everywhere, and the meat will be cooking in it's fatty juices. I think if that fat dripped off in a grill, the resulting meat would have a lower fat content.
2007-09-11 10:49:18 · answer #5 · answered by McKedy 1 · 0⤊ 0⤋
yes
2007-09-11 10:20:39 · answer #6 · answered by Azul 3 · 0⤊ 0⤋