Grilling On A Stove: No Grill Pan, No Problem!

Grilling on a stovetop is a great way to enjoy barbecue flavors without needing an outdoor grill. While a grill pan is a popular choice for indoor grilling, it is not the only option. If you don't have a grill pan, you can use a cast-iron skillet or a regular pan to grill your food. Here are some tips to help you grill on a stovetop without a grill pan:

- Choose the right pan: Select a heavy pan made of cast iron, aluminum, or ceramic. These materials heat up quickly and evenly, making them ideal for grilling.

- Preheat the pan: Place the pan on the stove and heat it to a medium-high temperature for about 5 minutes. This ensures that the entire surface of the pan is hot and helps create those desirable grill marks.

- Prepare your food: Pat your food dry and brush it with a small amount of oil. This will create a delicious sear on the grill. You can also season your food with salt and pepper or other spices to enhance the flavor.

- Cook your food: Place your food in the preheated pan and cook it until it's done to your liking. Use tongs or a spatula to flip your food over and ensure even cooking. Adjust the temperature and grilling time based on the type of food and your desired doneness.

- Clean your pan: Once you're finished cooking, clean your pan thoroughly. Scrub the pan under hot water to remove any burned bits or oily residue. Dry it completely with a clean kitchen towel.

With these tips, you can enjoy grilled meats and vegetables without needing a grill pan. So, fire up your stovetop and get ready to savor those delicious barbecue flavors!

Use a cast-iron skillet

A cast-iron skillet is a great alternative to a grill pan when grilling on a stovetop. Cast iron skillets are perfect for indoor grilling because the oily layer of seasoning at the bottom of the pan holds a lot of flavour. Cast iron is heavy and retains heat well, making it ideal for achieving a grilled texture.

To use a cast-iron skillet on a stovetop, first, heat the skillet well before adding your food. Then, balance the heat to create grill marks and ensure even cooking. Avoid overcrowding the skillet to prevent your food from steaming instead of grilling.

You can adapt almost any stovetop or oven cast-iron pan recipe to cook on the grill. Preheat both the grill and the pan before you start cooking. If you have one, test the heat of your pan using a surface thermometer. Otherwise, follow the instructions for heating oil in your pan, just as you would on the stove. Keep the grill lid ready—it's essential for recipes that are traditionally baked.

Cast iron skillets are especially useful for grilling delicate foods, like fish and seafood, as well as vegetables. They provide a safe space to hold these more troublesome foods. For example, shrimp fall through the cooking grate unless placed on skewers, but in a cast-iron skillet, the whole dish can be prepared in minutes with no worries.

Cast iron skillets are also great for cooking foods that require a sauce. For example, if you're making shrimp scampi, you can cook a pair of steaks on the grill next to the skillet for a perfect surf-and-turf meal.

Additionally, cast iron skillets can be used to keep cooked foods warm. Setting a piece of cast-iron cookware on the edge of the grill, as far from the heat as possible, provides the perfect space to keep foods warm without burning them.

Choose grill-friendly meats

When it comes to choosing grill-friendly meats, there are several options that are perfect for cooking on a stovetop grill. Here are some tips to help you select the best meats for your indoor grilling:

Choose the Right Cut of Meat

The cut of meat you choose is essential for achieving the best results on your stovetop grill. Here are some recommended cuts of meat for grilling:

• Steaks: Opt for cuts with good marbling, thickness, and flavourful locations like the bottom sirloin tri-tip or New York strip steak.
• Burgers: Ground beef burgers are a classic choice for grilling, but be mindful that the ground-up muscle fibres can cause moisture to escape more easily. Handle them sparingly and vary the heat to get a good sear without overcooking.
• Chicken: Chicken legs and thighs are ideal for grilling due to their darker meat, which is more conducive to grilling than white meat. Ensure they reach an internal temperature of at least 165°F for food safety.
• Ribs: For juicy, fall-off-the-bone ribs, grill them covered in an aluminium pan to prevent overcooking the exterior. Finish them directly on the grill to achieve those desirable grill marks.
• Pork Butt: This cut is perfect for pulled pork. Cook it slowly on low heat to achieve that tender, fall-apart texture. Use a dry rub or wet marinade to infuse your desired flavours.
• Pork Sausages: Simmer sausages in an aluminium pan on low heat, then sear them on high heat to get those coveted grill marks without bursting the casings.
• Kabobs: Skewered meats, such as beef sirloin kabobs, maximise surface area on the heat source, resulting in richer flavours. Marinate the meat beforehand and use wooden skewers soaked in water to prevent them from burning.
• Brisket: Apply a dry rub to your brisket at least 20 minutes ahead, or even overnight, before grilling. Use a two-zone grilling method by searing over direct heat, then moving to an indirect heat zone to cook slowly.

Consider Alternative Meats

In addition to traditional choices, there are some alternative meats that can be delicious when grilled:

• Fish: A high-quality salmon fillet is an excellent option for grilling. It's fast to prepare, taking only 1-2 minutes per side, and offers a healthy, flavourful option.
• Ground Bison: For a lean alternative to ground beef, consider forming ground bison into patties for bison burgers. It has a bolder, umami flavour and cooks quicker due to its lower fat content.
• Lamb: Lamb rack, chops, loin, or kebabs are fantastic choices for grilling. Lamb is comparable to beef in flavour but tends to be juicier and more tender when grilled properly.

Tips for Success

To ensure your grill-friendly meats turn out perfectly, keep these additional tips in mind:

• Marinades and Seasonings: Enhance the flavour of your meats with marinades and seasonings. Try a traditional steak sauce, barbecue sauce, chimichurri, or a dry rub. Don't be afraid to experiment with different combinations.
• Grill Marks: To achieve those desirable grill marks, use a grill pan with ridges or a cast iron skillet. Heat it up well before adding your food to create those classic sear lines.
• Heat Control: Vary the heat depending on the type of meat you're cooking. For burgers, start with high heat for a good sear, then reduce the heat to cook the inside more slowly. For sausages, begin with low heat and finish with a sear on high heat to prevent bursting.
• Resting: Allow your meat to rest for a few minutes after grilling. This lets the juices redistribute, resulting in a more juicy and flavourful bite.

Add smoky ingredients

Grilling on a stovetop without a grill pan is a great way to enjoy grilled food even in the absence of a grill. To enhance your grilled food and add a smoky flavour to it, consider the following ingredients:

Smoked Paprika

Smoked paprika, also known as Pimentón de la Vera, is a variety of paprika made from pimiento peppers that have been dried and smoked over an oak fire and then ground into a powder. Just a pinch or two adds a rich, smoky flavour to dishes. Try adding it to soups, dry rubs for meat, or fish.

Smoked Olive Oil

Smoked olive oil is made by infusing natural smoke from a mix of oak, beech, and birch wood into the oil, resulting in a potent and flavourful ingredient. Drizzle a small amount over roasted vegetables, hummus, or even vanilla ice cream with sliced peaches for a unique smoky twist.

Black Cardamom

Black cardamom pods are larger than the more common green cardamom pods and are smoked over an open fire, imparting a smoky flavour to dishes. This ingredient is commonly used in Indian cuisine and adds a smoky punch to savoury dishes like curries and spice blends.

Chipotles

Chipotles are dried and smoked jalapeño peppers that add both spiciness and smokiness to your food. They can be found ground into a powder or whole in a spicy, tomato-based sauce called adobe. Sprinkle the powder on salsa, vegetables, or blend it into dips or marinades for meat.

Smoked Tea (Lapsang Souchong)

Lapsang Souchong is a Chinese tea made by drying the leaves over pinewood fires, resulting in a strong smoky flavour. Brew the tea and use it as a poaching liquid, or cook grains or beans in it. The tea leaves can also be ground into a powder and used as a spice to add a smoky accent to meat or veggie patties.

Smoked Salt

A pinch of smoked salt added to your dish can enhance the smoky flavour. Sprinkle it on scrambled eggs, mac and cheese, popcorn, or even homemade caramels for an unexpected smoky treat.

Liquid Smoke

Liquid smoke is made by burning hardwood chips and condensing the smoke into a liquid form. It is a concentrated product, so a little goes a long way. Add a dash to mayonnaise for a smoky sandwich spread, or use it in slow-cooked braises and stews for a smoky flavour.

Use aluminum foil

Grilling on a stovetop without a grill pan is possible with the help of aluminum foil. Here's a step-by-step guide on how to use aluminum foil for stovetop grilling:

Step 1: Prepare the Aluminum Foil

Take a sheet of aluminum foil large enough to cover the stovetop burner. You may want to fold the foil a few times to create a thicker barrier for better heat retention and protection. Make sure the foil is smooth and free of any tears or holes.

Step 2: Create a Makehift Grill Rack

Place a wire cooling rack or a similar elevated rack on top of the aluminum foil. This rack will serve as your grill rack, allowing excess fat and grease to drip away from the food. If you don't have a rack, you can create a makeshift one by balling up more foil and placing it underneath the foil sheet to create a raised platform.

Step 3: Preheat the Stovetop

Turn on your stovetop burner to a medium or medium-high setting. Allow it to heat up for a few minutes, ensuring the aluminum foil and rack are sufficiently hot. This step is crucial for achieving those coveted grill marks and the desired charring.

Step 4: Prepare Your Food

While the stovetop is heating up, prepare the food you want to grill. This method works well for meats like burgers, sausages, and chicken, as well as vegetables such as bell peppers, zucchini, and onions. Brush your food with oil or a marinade to add flavor and moisture.

Step 5: Grill Your Food

Once the stovetop is preheated, carefully place your food items directly onto the wire rack. You can also use wooden skewers to create kebabs, which are easier to flip and turn. Grill your food for a few minutes on each side, keeping a close eye on it to avoid overcooking or burning.

Step 6: Flip and Cook Evenly

To ensure even cooking and attractive grill marks on both sides, use tongs or a spatula to flip your food halfway through the cooking process. Adjust the heat as needed to prevent burning or sticking.

Step 7: Rest and Serve

Once your food is cooked to your desired level of doneness, remove it from the stovetop and let it rest for a few minutes. This allows the juices to redistribute, resulting in a more flavorful and juicy bite. Finally, serve your freshly grilled creations and enjoy the fruits of your labor!

Using aluminum foil for stovetop grilling is a creative way to achieve grilled flavors and textures without a grill pan. Remember to exercise caution when handling the hot foil and rack, and always ensure proper ventilation during indoor grilling to prevent smoke buildup.

Use a sheet pan

If you don't have a grill pan, a sheet pan can be used to grill on a stovetop. Here's how:

First, invert the sheet pan and use it as a griddle. This means placing the side that usually touches the food face down, so the bottom of the pan becomes the cooking surface. This method works best with a rimmed baking sheet, which is sturdy and can withstand the heat.

Before grilling your food, preheat the inverted sheet pan on your stovetop. Cast iron or stainless steel pans are ideal for this purpose as they retain heat well and can be heated to high temperatures. Make sure to oil the pan to prevent sticking and help achieve those coveted grill marks.

When the pan is hot, place your food on the raised edges of the pan. Meats and vegetables are excellent options for grilling. Grill each side for a few minutes, then flip and repeat on the other side.

Using a sheet pan as a grill pan is a simple and effective way to achieve grilled food indoors. Just remember to heat the pan well, balance the heat to create grill marks, and avoid overcrowding the pan to ensure proper grilling instead of steaming.

Frequently asked questions