Searing Perfection: Grill Pan Style

Searing your meat is a crucial step in creating a deep, rich flavour and enhancing its appearance. The Maillard reaction, which occurs when meat is cooked over high heat, is responsible for the formation of a brown crust and the development of unique flavours and aromas.

To properly sear your meat, it is important to dry its surface and preheat your grill or pan. The type of grill or pan used will impact the flavour of your meat. For example, charcoal grills impart a classic rich, smoky flavour, while gas grills are easier to adjust. Cast iron pans are ideal for searing as they are durable, scratch-resistant, and naturally non-stick.

When searing, ensure you give each piece of meat enough space to cook evenly and avoid moving it around too much. For steaks, it is recommended to sear each side for about 2 minutes, flipping no more than twice, to create a mouthwatering crust.

Choose the right pan

When choosing the right grill pan, there are several factors to consider. Here are some essential tips to help you select the best one for your needs:

• Handle Length: Opt for a grill pan with a longer handle, which will allow you to manage the food you are grilling without burning your hand. Although a longer handle may add weight to the pan, it offers more convenience and control. Additionally, consider a handle with a loop, tab, or "helper handle" for easier lifting.
• Body and Material: Cast iron is an excellent choice for grill pans as it retains heat well and prevents food from sticking. It is heavy but effective in cooking meat and vegetables thoroughly. Grill pans come in square, round, or rectangular shapes, with the latter fitting over two burners.
• Interior Coating: Most cast iron pans are pre-seasoned or coated with enamel, which prolongs their lifespan. While a seasoned interior provides more durability, an enamel coating offers better food release and easier cleaning. Stainless steel grill pans are another option but are more challenging to clean.
• Exterior Coating: An enamel exterior will make your grill pan more durable, easier to clean, and aesthetically pleasing. It will add a pop of colour to your kitchen.
• Brand Reputation: Choose a grill pan from a reputable brand to ensure superb quality and performance.
• Burner Output and Heat Distribution: For even heat distribution and precise temperature control, pay attention to the burner output. Look for high-quality burners that emit flames on both sides, eliminating cold spots and ensuring your meat is thoroughly cooked.
• Heat Tents/Vaporization System: If you want your grilled dishes to have that authentic BBQ aroma, look for a grill pan with an effective heat tent or vaporization system. These catch and vaporize meat juices, creating that delicious grilled flavour.
• Cooking Grids: To achieve the perfect sear, select a grill pan with heavy-duty cooking grids that retain heat well. Heavier grates deliver more searing power and last longer. Broil King's cast stainless steel and cast iron cooking grids are excellent options, offering superior performance and heat retention.

Prepare the meat

Preparing the meat is a crucial step in achieving a delicious seared dish. Here are some detailed instructions to help you prepare the meat for searing in a grill pan:

Choose the Right Meat:

Select thick cuts of meat such as rib eyes, porterhouse steaks, New York strip steaks, tenderloins, or tri-tips. These cuts are ideal for searing as they benefit from the two-step process of reverse searing, resulting in a juicy and flavourful outcome.

Dry the Meat:

Before seasoning and searing the meat, ensure that its surface is dry. You can either leave it uncovered in the refrigerator overnight or pat it down with paper towels. This step is important because moisture on the surface can interfere with the searing process, leading to steam cooking instead of the desired browning effect.

Seasoning:

Liberally season the meat on all sides with your preferred spices. You can use Beef Seasoning, salt and pepper, or a custom blend of dry herb rubs. Press or pat the seasoning into the meat to ensure it adheres well.

Marinade (Optional):

If you wish to add extra flavour, you can marinate the meat before searing. Prepare a mixture of diced shallots, finely minced garlic cloves, fresh thyme leaves, chopped fresh oregano, Worcestershire sauce, soy sauce, and extra virgin olive oil. Submerge the steaks in this mixture and marinate for 2 hours on each side.

Preheat the Grill Pan:

Heat your grill pan on high. If using a cast iron skillet, preheat it on high heat and add oil with a high smoking point, such as canola, safflower, or corn-based oils. Avoid using olive oil as it has a lower smoking point and may burn.

Sear the Meat:

Once the grill pan is hot, place the meat on it. If you're using a cast iron skillet, add the meat when the oil begins to lightly smoke. For a steak, cook for 5-6 minutes on each side for a medium-rare internal temperature. Adjust the cooking time according to your desired doneness.

Remember to give the meat enough space in the pan to ensure even searing. Avoid overcrowding, as this can lead to steam cooking instead of searing.

After searing, let the meat rest for a few minutes before slicing or serving. This allows the juices to redistribute and ensures a juicy, tender outcome.

By following these steps, you'll be well on your way to preparing delicious seared meat with a mouthwatering crust and flavourful interior.

Use the right heat

The key to a good sear is heat control. Searing requires high heat to produce the Maillard reaction, which caramelises the sugars and browns the meat, creating an appealing colour, flavour, and smell.

For a grill pan, you'll want to preheat it to a medium-high heat. This is usually between 400 and 450 °F. If you're using a cast-iron pan, you'll need to preheat it for longer than other materials. Once the pan is hot, you can start grilling your meat or vegetables.

If you're using a grill pan on an electric stovetop, be aware that they work better on gas stoves, so you may need to adjust the heat accordingly. Cast iron is the best material for heat retention, but it can be heavy. If you're using a non-stick pan, be careful not to heat it too high, as this can damage the coating.

When searing, you'll want to cook the meat for 5 to 6 minutes on each side for a medium-rare steak. For thinner steaks, cook them entirely over the hot side of the grill until a good crust forms. If you're using a cast-iron skillet, you can finish cooking the steak in a hot oven after searing both sides.

Remember, the key to a good sear is high heat and proper heat control. Adjust the heat as needed to ensure your food doesn't burn or cook unevenly.

Cooking times

The cooking time for searing in a grill pan depends on the type of meat being cooked, its thickness, and the desired internal temperature.

For a 1.5-inch thick steak, it takes approximately 1 hour to reach 120 degrees Fahrenheit (medium-rare) and 130 degrees Fahrenheit (medium) respectively.

When searing a steak, it is recommended to cook it for 5 to 6 minutes on each side for a medium-rare internal temperature. For a rare steak, the internal temperature should be 120-125 degrees Fahrenheit, while a medium-rare steak should be 130-135 degrees Fahrenheit. If you prefer your steak medium, aim for an internal temperature of 140-145 degrees Fahrenheit.

If you are using a grill pan to sear chicken, it is important to note that chicken breasts are not always the same thickness. To ensure even cooking, you can slice thicker pieces in half to reduce their thickness. Chicken breasts typically cook faster, and can be cooked in 5-7 minutes total.

When searing, it is important to remember that the cooking time may vary depending on the meat's thickness, and the desired level of doneness.

Finishing touches

Resting the Meat

It is important to let the meat rest after searing and cooking. This allows the meat to reabsorb the juices and fats that liquefied during the cooking process, resulting in a juicier and better-tasting steak. The resting time depends on the size and thickness of the meat. For example, a medium-rare steak should rest for 2 to 3 minutes before slicing or serving.

Searing Technique

The searing technique you choose will depend on your personal preference and the equipment you have available. You can use a grill, a cast-iron skillet, or a combination of both. If you are using a grill, make sure it is preheated to the desired temperature and that you have a safe zone with no coals or direct heat to finish cooking the interior of the meat if needed. If you are using a cast-iron skillet, preheat it over high heat and add oil before placing the meat in the pan.

Seasoning

Seasoning the meat is an essential step in the searing process. It enhances the flavor and appearance of the dish. You can use salt, pepper, and other spices or rubs of your choice. For a crispier crust, coat both sides of the meat liberally with salt and pepper. Remember to pat the meat dry before seasoning to remove excess moisture, which can affect the searing process.

Cooking Temperature and Timing

The cooking temperature and timing will depend on the type of meat, its thickness, and your desired doneness. For example, for a medium-rare steak, cook each side for about 2 minutes on a hot grill or in a hot pan. Use a meat thermometer to check the internal temperature of the meat to ensure it reaches your desired level of doneness.

Frequently asked questions