Food - Drink
How To Know When To Grill Or Griddle A Steak
When it comes to cooking steak, there are plenty of options: sous-vide cooking followed by a good searing, broiling the steak in the oven, and even stir-frying it are all good choices. However, most of us are likely to grill or pan-sear (AKA griddle) a good steak, so which method should be used on which cuts of beef?
The high, concentrated heat of both grilling and pan-searing provokes the Maillard reaction in beef, producing an irresistible browned crust and a tantalizing aroma. These methods may seem similar, but if your steak is bone-in, such as a Porterhouse, T-bone, ribeye, and or Tomahawk, you should choose grilling over griddling.
Meanwhile, boneless steaks — such as hanger, flank, skirt, and sirloin steaks — cook more evenly on the flat surface of a pan, so griddling is best for them. Some bone-in steaks like a Tomahawk are too large to fit in a pan, anyway, so you can also use the steak's size vs. the size of your equipment to make a judgment.