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The grill pan is always ready for use
Everyone looks forward to summer, not just because of the beautiful weather, warmth, and long evenings... What would this wonderful season be without grilling? However, outdoor grilling is only enjoyable in good weather. The fun is lost when it rains or winter approaches. But we wouldn't be Butch if we didn't have an alternative for true grill fans. It's called a grill pan. If you ever have a craving for a good beef fillet steak with pan-fried vegetables or fried potatoes, just reach into your kitchen cabinet. Even the classic version with sausages, steak, and pork belly is no problem for this pan. Let's get started. We wish you lots of fun.
What you should know about the grill pan
- You can fry not only meat but also fish and vegetables. Roughly cut zucchini, eggplant, peppers, onions, or asparagus are particularly suitable, for example.
- It is suitable for gentle and low-fat preparation. Due to the good heat distribution inside the pan, meat and vegetables are gently cooked through at the other points and remain tender and juicy.
- Your food is placed on the grill profile, which creates the popular stripe pattern.
- Catch the roast juice to create a hearty sauce.
- The grill pan is a good alternative to the outdoor grill when the weather is not playing along.
- The pan is suitable for all types of stoves.
- Unfortunately, you have to clean it by hand to enjoy it for a long time.
Tips for a perfect steak
- Make sure your grill pan is preheated.
- The food should not be placed directly from the refrigerator into the pan, but should acclimate a bit.
- After the preheating time, reduce the power of the stove (2/3 of the stove power is sufficient).
- When using oil, use a highly heatable oil. At the high temperatures in the pan, it burns quickly and begins to smoke.
- The perfect time to put your food in the pan is when the oil starts to smoke slightly.
- It is important not to turn your steak too quickly and too often. This way you get the popular grill stripes that are essential. If it doesn't come off, wait a moment. After about a minute, your food will be easier to release and turn.
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What is very crucial is the cooking time. One person may like their steak completely cooked, while another may like it almost raw. However, since the meat usually has different thicknesses, we'll give you a little trick to achieve the desired degree of doneness. Press lightly on the steak with your finger or a spatula:
- If red meat juice still comes out, it is called rare.
- If it gives way strongly under pressure, it is medium.
- If it gives way little, it is well-done.
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