That leaves those lovely grill marks on your chicken, steak, or veggies. Grillsįlat-top grills with grated surfaces allow oil and grease to drip away from the food as it cooks. The surface of flat-top griddles is almost always rolled steel and, like cast-iron cookware, needs to be “seasoned” with oil after use-even if the model you choose comes pre-seasoned with a nonstick surface. If you’re a fan of White Castle’s sliders, a griddle grill is the way to go. Breakfast food, hot sandwiches, and stir fries cook well on flat-top grills with a griddle surface. Griddle surfaces can reach temperatures up around 600 degrees, but work best a bit below 400 degrees. Rather, choose a flat-top grill if you like to make large amounts of burgers or hot dogs, stir fries, and anything else that needs a super hot surface and not much else. They’re rectangular in shape, have two or more gas burners, and they don’t generally have a cover or lid, though many have plastic fold-in side shelves to protect the cooking surface and keep it clean.īecause there’s nothing to trap the heat, flat-top grills aren’t ideal for low-and-slow cooking or smoking. Finish with butter to add wonderful rich flavor.Flat-top grills provide a fully accessible cooking surface from end to end, and griddle and grate models share some common characteristics. When searing steak, start with a high smoke point oil to create the perfect crust. The advantage of using a griddle versus a skillet is that you can cook many steaks at once and you can cook some side dishes all at the same time. This is a great option to try at home, as well.Īnother way to sear a steak is with a flattop griddle like an Evo, Blackstone or Cuisinart 360. Most restaurants use a cast iron skillet, because they can get really hot and distribute heat evenly. There are a couple of ways to sear a perfect steak. And the brown crust provides a tantalizing texture. The sugars and proteins experience a chemical reaction, forming a flavorful crust that encapsulates the inner meat. When you sear a steak, the entire surface of the meat makes direct contact with the heat source. But the exterior of the steak only gets charred or seared with grill marks where the meat touches the grill grates. When you grill a steak, you that great flavor created when the fat drips onto the coals or burners. Side dishes that go great with seared steak.
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