Grilled vs Pan Seared Steak – Which is the True King of the Kitchen?
Are you tired of not knowing the best way to cook your steak? Are you unsure of whether to grill or pan sear your steak?
Not only does this uncertainty lead to subpar steak, but it also causes frustration and disappointment in the kitchen. Imagine biting into a tough, overcooked steak that lacks flavor.
This article provides a comprehensive comparison of the two cooking methods and helps you determine the best way to cook your steak. Say goodbye to overcooked, flavorless steak and hello to perfectly cooked, juicy and delicious steak every time.
Grilled Steak: Pros, Cons & Tips
Grilled steak is cooked over an open flame, usually on a gas or charcoal grill. This cooking method adds a distinct smoky flavor to the steak, which can be further enhanced by adding wood chips or other flavorings to the grill. Grilled steak can also be cooked at high temperatures, which allows for a crispy crust to form on the outside of the steak. Grilling is also a popular outdoor cooking method, making it perfect for warm weather and backyard gatherings.
Pros:
- Adds a smoky flavor – Grilling over an open flame imparts a unique smoky flavor to the steak that cannot be achieved with other cooking methods.
- High temperature cooking – Grilling allows for cooking at high temperatures, which creates a crispy crust on the outside of the steak.
- Easy outdoor cooking – Grilling is a popular outdoor cooking method, making it perfect for warm weather and backyard gatherings.
Cons:
- Achieving an even cook – Grilled steak can be difficult to achieve an even cook, especially for beginners who may not have experience controlling the heat on a grill.
- Challenging for beginners to control the heat – Grilling requires some experience to control the heat, which can be challenging for beginners.
- Requires a grill – Grilling requires a grill, which can be a significant investment for some.
Tips:
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- Allow the steak to come to room temperature before grilling.
- Use a marinade or dry rub to add additional flavor to the steak.
- Use a brush to apply oil to the steak before grilling to prevent sticking.
- Experiment with different types of wood chips or other flavorings to add unique flavor to the steak.
Pan-Seared Steak: Pros, Cons & Tips
Pan-seared steak is cooked in a hot pan on the stovetop, typically using a cast iron skillet. This cooking method allows for easy control of the heat and allows for easy basting and spooning of the pan juices over the steak for added flavor. Pan-searing is an indoor cooking method, making it a great option for year-round cooking.
Pros:
- Cooked indoors – Pan-searing is an indoor cooking method, which makes it a great option for year-round cooking.
- Easy to control the heat – Pan-searing allows for easy control of the heat, making it a great option for beginners or those who want to achieve a specific level of doneness.
- Allows for easy basting and spooning of pan juices – Pan-searing allows for easy basting and spooning of the pan juices over the steak for added flavor.
Cons:
- Doesn’t add a smoky flavor – Pan-searing doesn’t add a smoky flavor to the steak, which can be a downside for those who prefer a smokier flavor.
- Difficult to achieve a crispy crust – Pan-searing can be difficult to achieve a crispy crust on the steak, as the steak is not exposed to high temperatures like it is when grilling.
- May not be as flavorful as grilled steak – Pan-searing may not be as flavorful as grilled steak, as the steak is not exposed to the smoky flavors imparted by grilling.
Tips:
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- Allow the steak to come to room temperature before cooking.
- Use a marinade or dry rub to add additional flavor to the steak.
- Preheat the skillet before adding the steak to the pan to ensure a sear on the outside of the steak.
- Experiment with different types of oils to add unique flavor to the steak.
Table of Comparison
| Grilled Steak | Pan-Seared Steak |
|---|---|
| Smoky flavor | No smoky flavor |
| High temperature cooking | Lower temperature cooking |
| Easy outdoor cooking | Indoor cooking |
| Difficult to achieve an even cook | Easy to achieve an even cook |
| Requires a grill | Does not require a grill |
| Can be challenging for beginners to control the heat | Easy to control the heat |
Grilled vs Pan Seared Steak: The Detailed Comparison
In this section, we will compare and contrast the two cooking methods, looking at factors such as time, ease, and the amount of steak that can be cooked at once. We will also provide tips on how to improve your technique and get the best results, whether you choose to grill or pan-sear your steak.
Cooking time
Grilling steak generally takes less time as the grill heats up quickly and cooks the steak at a high temperature. The high heat allows for a quick sear on the outside while still keeping the inside juicy. On the other hand, pan-searing steak takes longer as it is cooked at a lower temperature. Because the pan is in contact with the steak, it takes longer to cook the steak through.
Ease of use
Grilling can be more challenging for beginners as it requires controlling the heat and ensuring an even cook. The heat from the grill can fluctuate, making it difficult to achieve the desired level of doneness. Additionally, the steak needs to be turned frequently to ensure an even cook. On the other hand, pan-searing is generally considered easier as it allows for better control of the heat. The heat is coming from the stovetop burner, making it more consistent and easier to control.
Amount that can be cooked at once:
Grilling can often accommodate cooking more steaks at once, depending on the size of the grill. The size of the grill determines how many steaks can be cooked at one time. On the other hand, pan-searing is limited to the size of the pan and the stovetop burner. A large pan can accommodate more steaks, but it’s still limited by the size of the burner.
Flavor and texture
Grilled steak has a smoky flavor and crispy crust, while pan-seared steak has a more intense, pan-seared flavor and a softer crust. The open flame of the grill adds a smoky flavor to the steak and the high heat creates a crispy crust. Pan-searing, on the other hand, creates a softer crust and a more intense pan-seared flavor.
Equipment
Grilling requires a grill, while pan-searing only requires a stovetop and a pan. This means that grilling is typically an outdoor cooking method, while pan-searing can be done indoors.
Indoor or outdoor cooking
Grilling is primarily an outdoor cooking method, while pan-searing can be done indoors. This makes pan-searing a great option for year-round cooking, while grilling is typically only done during the warmer months.
Temperature control
Grilling can be difficult to control the temperature while pan searing is easy to control the temperature. Because grilling is an open flame, the heat can fluctuate and be difficult to control. On the other hand, the heat from the stovetop burner is more consistent and easier to control.
Smoke and char
Grilled steak has a smoky flavor and char, while pan-seared steak lacks both. The open flame of the grill creates a smoky flavor and char on the steak, while pan-searing does not.
Clean-up
Grilling can be messier and requires more clean-up, while pan-searing is generally easier to clean. After grilling, the grill grates need to be cleaned and the excess fat needs to be disposed of. On the other hand, pan-searing only requires cleaning the pan.
Health factor
Grilled steak may have a lower fat content as the fat drips off during the cooking process, while pan-seared steak has higher fat content as the fat remains in the pan.
Is it better to grill or pan-fry ribeye?
Grilling imparts a smoky flavor and char marks, while pan-frying provides a crusty sear. Both methods can yield a juicy and delicious steak, but grilling is considered the best option to cook ribeye.
Is it better to cook steak in a cast-iron skillet or grill?
Cooking a steak in a cast-iron skillet results in a crusty sear and evenly cooked interior, while grilling imparts a smoky flavor and char marks. Both methods can yield a delicious steak, but grilled steak is considered the best.
What cut of steak is best for pan-frying?
Cuts like ribeye, strip steak, and hanger steak are best for pan-frying as they have enough fat content to keep them moist and tender while developing a delicious crust. These cuts are also well suited to high-heat cooking methods. Tenderloin cuts, on the other hand, are better suited to low and slow cooking methods.
