to cook a 2" thick bone-in shell steak?
Clearly, folks here love their grill pans but do they work well with thick steaks on the bone?
How long would you grill pan it for? Is smoke an issue?
I can appreciate that a grill pan would allow the top and bottom of the steak to get nicely seared but how do the sides turn out?
My usual method is in the gas broiler, close to the flame, no more than 10 mins per side which results in the top, bottom and sides of 2" thick steak to get nicely brown and crispy while retaining a rare/medium rare center.
Should I pull out my grill pan next time or stick with the gas broiler?