GRILL PANS FOR INDOOR STEAKS

In this post I'll talk about the cast iron grill pans, those dark black heavy pans with the grates, you put them on the stove top, heat it up, and voila! You got yourself a grill indoors. Now it can't beat your charcoal grill out in the back yard, but at least when you grill your steaks you can get those dark grill marks. Pretty nice.

So what are the best ones? The heavier ones. Don't buy the light ones, you want the heavy ones. It stays in place when you're grilling that t-bone or Porterhouse, I do not like the lightweights at all.


The grates should be about 1/8 of an inch wide, flat, pointed, don't matter to me. I like the square ones, at least 10" square. You can grill a large steak on that, slice it up, and share it with someone, or do two small filet mignons. If you want to grill a lot of steaks, then you'll need to go out in the back yard.

These pans should be preheated over medium high heat, never use high heat, you can burn your steaks. If you have a thick cut of steak, use lower heat so it can cook through evenly, you don't want to burn the outside of the steaks. To make crisscross  marks, just turn the steaks a few degrees and you'll make those X marks. Washing them is easy, just use a green pad with some dish washing liquid, then wipe it dry. Put a little film of vegetable oil on it after the wash, then put it over medium high heat over the stove top, just until it smokes, then remove from heat, and let it cool then store it away.

Go to Amazon and see what they got in store for you or go to your local Walmart, Macy's, or any restaurant or kitchen shop. Again, the heavier the better.


PAN GRILLED PORTERHOUSE

Please note, these pan grills are not good for sweet marinades. The sugar will harden on the grill and makes it difficult to clean. These pans are more conducive for salt, pepper, and seasoned powders. 

INGREDIENTS

1- 12-14 oz. Porterhouse steak, preferably a prime or choice cut, Black Angus, or even Wagyu

Garlic powder- sprinkle liberally all over both sides of steak

Sea Salt- sprinkle liberally over both sides of the steak

Fresh black pepper- sprinkle liberally all over both sides of the steak

Let sit at room temperature for about 15 to 20 minutes.

The pan should be preheated at medium high heat. Place the steak down, and let it sit for about 3 minutes. Flip the steak and cook for another 3 minutes. Notice the marks on the first side. If you want the X form, turn it on the next flip to create the X. Flip the steak, then cook for about 3 minutes. Check the temperature of the meat. If it registered about 135 F. it is getting close to medium. Cook to your desired doneness. That last flip should be your last. If your steak is really thick, like 1 1/2" to even 2", turn heat down to a lower temperature, and slowly bring up the temperature.

10" Grill Pan

These can run you anywhere from $20-$100 +

A Prim cut of Porterhouse

Notice the fine marbling, there will be a lot of dripping so watch out

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