When in doubt, go for the latter an uncoated roaster can last you a lifetime, whereas PTFE coatings will wear out (and need replacement) in a few years.īroiler pans are thicker than conventional baking sheets and come with a wire rack or ridged surface. Some are coated with a non-stick surface, and others have a cooking surface made of bare metal. These pans, distinctively heavy to the hand, are made of aluminum or stainless steel. The best piece of cookware for broiling is a broiler pan, also called a “roasting pan” or “roaster.” It allows you to cook for a crowd without having to leave your guests for hours on end or reheat stale steak that you pan-fried ahead of time. Nor from grilling, which yields smoky, BBQ-house-style steak.īroiling is my cooking method of choice when wifey and I have family or friends over. How to Broil a Steak On some ovens, like mine, the broiler setting is called “grill.”īroiling is a dry-heat cooking method in which you apply high, direct heat, which comes from your home oven’s top heating panel, to the steak.īroiled steak has a pure, intensely meaty flavor that you can’t get from pan-frying, where the meat picks up a buttery, slightly creamy taste from the cooking fat. Here’s why that is, and what else you should know on the topic. Of course, you could always roast a steak at a gentler temperature, then finish it under the broiler to get that crispy, flavorful crust. The direct, intense heat of the broiler can blacken and burn the outside of the meat long before it is cooked through on the inside. ![]() Thick-cut steaks are almost always better broiled than pan-fried. Especially if you have family or friends over, and you prefer to spend your time talking to your guests rather than leaning over the stove to cook supper. Still, broiled steak has its merits, and its rightful time and place. Unless the recipe calls for it, you’ll probably choose pan-frying over broiling most of the time.
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