Which method of preparation would produce a more tender and juicier steak, grilling or broiling? [closed]

Question

I do not have an outdoor grill but would like to make steak. I just bought a grill pan, and I have an electric oven with a broiler setting. Between these two methods which would produce the more tender and juicier steak if I have an already tender steak like Filet Mignon?

Asked by Alvi_1987

Answer

If by 'grill pan' you mean something heavy (cast iron) like:

OR

then it would be your choice as to whether you want to heat them on top of your stove or under your broiler. If your 'grill pan' is less heavy duty (say aluminum) then it is unlikely to be capable of with standing the heat required to 'best' cook a steak. When the weather here does not favor outdoor grilling I get great results out of placing my cast iron griddle/grill (similar to the second picture) inside of a half-sheet pan and under the broiler to preheat. Once the iron reaches 500F I will add the steak for about 3 minutes per side (for a med-rare) I would also suggest wiping the iron with a little oil first.

Answered by Cos Callis

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What would be the way to achieve better taste, cooking a steak in a grill or broiling it? [closed]

Question

I do not have an outdoor grill but would like to make steak. I just bought a grill pan, and I have an electric oven with a broiler setting. If I get an already tender type of steak, which would be the best way to cook it?

Asked by Alvi_1987

Answer

If by 'grill pan' you mean something heavy (cast iron) like:

OR

then it would be your choice as to whether you want to heat them on top of your stove or under your broiler. If your 'grill pan' is less heavy duty (say aluminum) then it is unlikely to be capable of with standing the heat required to 'best' cook a steak. When the weather here does not favor outdoor grilling I get great results out of placing my cast iron griddle/grill (similar to the second picture) inside of a half-sheet pan and under the broiler to preheat. Once the iron reaches 500F I will add the steak for about 3 minutes per side (for a med-rare) I would also suggest wiping the iron with a little oil first.

Answered by Cos Callis

Check more discussion of this question.

What would be the best way, cooking a steak in a grill or broiling it?

Question

I do not have an outdoor grill but would like to make steak. I just bought a grill pan, and I have an electric oven with a broiler setting. If I get an already tender type of steak, which would be the best way to cook it?

Asked by Alvi_1987

Answer

If by 'grill pan' you mean something heavy (cast iron) like:

OR

then it would be your choice as to whether you want to heat them on top of your stove or under your broiler. If your 'grill pan' is less heavy duty (say aluminum) then it is unlikely to be capable of with standing the heat required to 'best' cook a steak. When the weather here does not favor outdoor grilling I get great results out of placing my cast iron griddle/grill (similar to the second picture) inside a have sheet pan and under the broiler to preheat. Once the iron reaches 500F I will add the steak for about 3 minutes per side (for a med-rare) I would also suggest wiping the iron with a little oil first.

Answered by Cos Callis

Check more discussion of this question.

Can I use the grill tray in my oven for grilling?

Question

My oven came with 2 baking trays, and a small tray which looks like a grill (i.e, its got rows of vertical metal strips the same way as a grill does). Can I use this tray for grilling or broiling, and if so, how would I use it?

I.e If I wanted to grill a chicken breast, would I just leave the tray in the oven to heat up, marinate the breast, then put it on the tray and close the oven? Or what would I have to do?

Answer

Here's what I do - it simulates the high direct heat and then lower, indirect to finish ( like on the real grill with multiple zones):

• Put the 'grill' on the top rack (make sure its not coated or non-stick, that it can take high heat).

• Turn the oven to broil for a few minutes.

• Prep your chicken.

• Put it in the oven under the broiler for a few minutes (I can't really give you a time here because it depends on thickness and other things), but you're trying to promote that browning and a bit of char like the grill.*

• After its been in a few minutes and browned/charred somewhat, pull it out and quickly flip it and repeat.

• If your dish isn't fully cooked to your liking, move the item to the middle rack and turn the heat down some.

• Pull it out when finished and Rest the meat.

• Enjoy

To be honest though, for indoor grilling - I usually preheat the oven to 400, get some grill marks on a cast iron grill pan, and then finish in the oven. Its only when the volume is too much that I do the above method. Cast iron grill pan for a couple of servings has always been much less troublesome than the broiler which can bring items from tasty to ruined in record time for me.

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_{*Some people close the oven door here, some don't - its the difference between if you just want to sear it or really start to cook it. I pretty nearly always close the door, but I'm also the guy who always puts the lid back on the grill.}

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