Expert: Steve Hanagan - 1/29/2008

Question
QUESTION: What is the difference in outcome between grilling meat/chicken in the follow ways and which in your opinion which is preferable?  1. under the oven broiler; 2. using a George Forman type electric grill; 3. using one of those cast iron type pans with raised grill segments integrated into the pan or 4. using one of those grills that directly sit over your gas stove burners?  This has always perplexed me, with so many choices, what is the real difference.  Thank you in advance for your help.
Jane

ANSWER: First of all, broiling is different from the other methods you mention.  It is a non-contact means of transfering the heat, which means the meat won't brown as quickly.  The browning process provides flavor to the meat, but browning in a broiler is a challenge to accompish without overcooking the meat.  Whether it is better or worse than the other methods you described is simply a matter of personal taste and convenience of cooking, but I consider it to be less flavorful than grilled meat.

As far as a Forman type grills and other grill pans with raised ribs, the difference has to do with the speed at which they heat, how evenly they distribute their heat, and how well they hold their temperature.

Cast iron tends to retain its heat for a longer period of time, but takes longer to heat up.  It is great if you are cooking a lot of meat at one time because it will deliver a higher and more even level of heat at the very start of the cooking process.  You don't have to worry about the first few pieces of meat going in and cooling the pan down so the others you add don't brown the same or cook unevenly at the edges of the pan as compared to a regular frying pan which will concentrate its heat directly under the burner, and leave meat at the edge of the pan less cooked.

This leaves the remainder of the grill pans.  With them, I don't see there is much difference at all.  It is simply a matter of convenience - using the device you like to use.

---------- FOLLOW-UP ----------

QUESTION: Thanks so much for such a complete answer, I really appreciate your help.  Now I know why I use the outdoor BBQ even in the snow.  Just a follow-up - I always see the pro's on TV searing steaks in a hot frying pan, and then finishing the cooking in the oven.  When following this method, are additional spices, marinades, etc. needed to make up for that charcoal taste or is it just the chemical reaction that the searing produces enough to make the indoor steak flavorful.  I can't imagine cooking a steak on any other type of indoor grill found in the home.
Many thanks,
Jane

Answer
It is the searing process that adds the flavor to the steak.  The reason they finish the steak in the oven is that it provides a more even temperature to finish the cooking and makes it a lot easier to deliver a rare or medium-rare steak than you can do with the grill alone.

No marinades are needed.  In fact, if you use one with any significant amount of sugar in it, you will be truly sorry.  The sugar will burn while searing and taste pretty nasty.  Just toss on your spices and a light coating of olive oil, if you like, and into the pan to sear it.