How to Grill Steak Inside on a Grill Pan
Use your grill pan to make delicious, perfectly cooked steaks without having to go outside. This technique will take your steak-grilling skills to new heights without ever lighting the barbecue. Quality meat, a hot grill pan and simple seasonings come together indoors to deliver a tender, juicy steak you will be proud to serve. Does this Spark an idea?
Things You'll Need
- Oven
- Grill pan
- Gas or electric stove
- Vegetable oil
- Coarse salt
- Freshly ground black pepper
- Tongs
- Splatter screen
- Meat thermometer
- Cutting board
- Chef's knife
Instructions
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Begin heating your grill pan. Place your oven-safe pan in a 500-degree oven and allow 15 minutes for it to come to temperature. If your pan has handles that will not withstand oven temperatures, bring it to temperature on a gas or electric stove top--this will take about five minutes when the burner is set to medium-high heat.
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2
Lightly coat the entire surface of the steak with vegetable oil and add a generous dusting of coarse salt and freshly ground black pepper. Vegetable oil is capable of withstanding the high temperatures achieved on a grill pan without burning or changing flavor. The coarse salt will help to form a crisp crust on the steak and seal in moisture.
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Place the heated grill pan on the stove top set to high heat and use tongs to carefully lower the seasoned steak on the surface of your grill pan. Place a splatter screen over the pan to prevent hot grease from popping out and landing on your skin.
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After approximately one minute, lift the splatter screen and use tongs to gently flip the steak onto its other side and place it onto a previously vacant spot in the grill pan. The new position on the pan will be hot enough to give both sides of the steak well-defined grill marks.
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After a minute on the new side, check the steak's internal temperature by sticking the probe of a meat thermometer into the thickest part of the steak without touching bone. Consider placing the steak back into the hot oven if it still needs time to reach your desired level of cooking. (See Internal Temperature Chart link in Resources)
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Remove the steak from the pan when it is still a couple of degrees below the goal and place it on a non-conductive cutting board. The residual heat will carry over as the meat rests and complete the cooking.
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After a three-to-five minute rest on the cutting board, slice the steak across the grain with a sharp chef's knife. Cutting it this way will give the steak maximum tenderness and an appealing presentation.
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Tips & Warnings
Many prefer cast iron grill pans for their even heating, durability and ease of use. A well-used grill pan adds flavor to everything cooked on its surface.
Try not to puncture or tear the steak while it grills in the pan. Any holes in the meat will allow juices to leak out, resulting in a steam-cooked steak instead of a grilled one.
