So we had a warm last night and I took the opportunity to attend to my outdoor grills. I brought my electric grill inside (which I should have done a couple of months ago but it was covered and protected so I wasn’t too worried) and I covered both my gas and charcoal grills for the winter. But it reminded me of the pan that’s become one of my favorite wintertime substitutes. It’s a grill pan.
You can get them in non-stick and cast iron. I’m a big fan of cast iron cooking, but this one is non-stick and cooks a great steak. When you get a feel for the correct temperature for the right cut and thickness of the cut you can get great grill marks and a similar taste. It’s not as good as a real grilled steak over charcoal, but if you just want to remain warm in the winter and cook in your kitchen I’d suggest looking for a pan with ridges that looks like this.
Just about to pan grill a beautiful Omaha Steaks ribeye. I’ll take a pic if I can refrain from eating it before I have the chance.