Mastering the Grill Pan: Tips and Tricks for Perfectly Cooked Meat

[babywings76]

I can not for the life of me cook well on the grill pan. I don't know what on earth my problem is. I need to have one of you guys over to teach me. I had marinated chicken breasts in an Asian dressing. I put them on and it seemed like forever later they still weren't done. I think I had the heat too high at first, because after 10 minutes the sugars in the dressing burnt. After the burning happened, I lowered the heat, but maybe it was too low? After 20 minutes on the stove, I gave up. My pocket thermometer said it was only at 140, so I put them in a microwaveable container and cooked them a few more minutes. The PT still said they weren't done enough, but I cut into them and they were fine, so we ate them. Ugg! I can't seem to just cook a piece of meat. It has to be cut pieces to go in something, or ground meat to go in something. I'm great at skillet dinners and crockpot cooking, casseroles, etc. But give me a hunk of meat and I'll ruin it!

Anyone have tips on using the grill pan. I know it's not the grill pan's fault...just me, the terrible user.

 

[PampChefJoy]

Do you have the grill press? I always use the press -- seems to make it cook faster and evenly. For chicken, I will filet or pound it so it is even thickness and fairly thin. I preheat the grill with the grill press and then put it on and put the press on top... flip it after a few minutes. It always comes out perfect and juicy.... even with no marinade-just a sprinkle of salt/pepper/garlic powder.

 

[kam]

Yes, preheating is probably the secret.

DH has made hot dogs and burgers on it and they turn out wonderful.

I make veggies on it (it is just like on the grill).

But, our favorite item is grill cheese sandwiches on the grill pan. I don't think I can ever go "back". They are so crispy. We don't use the Grill Press, though. And the first side really does take awhile - especially if we haven't heated the pan.

 

[StacieB]

I agree the grill press is a must when using chicken breasts and burgers. Also great for panini sandwiches.

 

[DebbieJ]

You have to preheat the pan--always with non stick.

 

[wadesgirl]

Maybe it's your pocket thermometer...

 

[Intrepid_Chef]

I never use the grill pan without the press. And I find I only use it now for things that aren't too fatty ... like chicken breasts. It seems easier to clean than the Foreman.I tried doing burgers on it and will never do it again ... not nearly enough fat drains off, and there really isn't room for much fat to drain. So no better than frying them in a regular skillet.

 

[babywings76]

I thought we weren't supposed to preheat the nonstick cookware? I have a gas stove, so is there a certain flame size that is okay or preferred for preheating? How long do you preheat it? If I don't have the press (can't afford it right now), is there a good thing to use as a substitute? Good tip about filleting it or pounding it. These were pretty thick breasts.Is there a way to see if it could also be a problem with my Pocket thermometer? I also struggled with cooking the pork tenderloin in the DCB going by the temp on it.

 

[JMT]

To check your therm. boil water and check the temp of the water. The temp should always be 212 - boiling point. If it isn't then you know how far off your therm. is. Sometimes there's a nut on the therm that you can adjust to recalibrate.

 

[chefann]

I thought we weren't supposed to preheat the nonstick cookware? I have a gas stove, so is there a certain flame size that is okay or preferred for preheating? How long do you preheat it?

If I don't have the press (can't afford it right now), is there a good thing to use as a substitute?

Good tip about filleting it or pounding it. These were pretty thick breasts.

Is there a way to see if it could also be a problem with my Pocket thermometer? I also struggled with cooking the pork tenderloin in the DCB going by the temp on it.

You can pre-heat nonstick cookware, but not on high, and watch how long you leave it on the heat empty. To substitute for the press, wrap a brick in a couple of layers of foil.