+
Home Cooking

What's wrong with lid-on skillet cooking for meat?

leca | Sep 13, 201510:47 PM     7

I've always been a grill-master but over the last year I have been experimenting cooking traditional grill items like steaks and burgers in a skillet. It started with Bubba burgers that the directions claim to just throw a frozen one in a pan and flip once half way through. This works, however it obviously produces copious amounts of smoke and I didn't like cooking performance. It takes way too long, 10-15 minutes and I end up with too much char due to leaving a side down that long following the instructions.

At one point I put a loose fitting sauce pan lid (not sealed) over top it to try to cut down on smoke and grease splatter. I was immediately impressed with the results. The burger finished in grill time, even frozen, at about 3+ min per side. I have since done the same with steaks and chicken. I go lidless the first 30-60 secs to get a good char and then put the lid on. With this method I do not need to pop a thick steak in the oven nor need to turn it more than once. It comes out tasting excellent, as good or better than a gas grill, and is about the same time to finish as a very hot Weber gas grill.

I notice many of the chef vids that demonstrate pan cooking thick cuts of meat have an oven step at the end or have something like a "flip it every 30 seconds" method (which takes a long time). Is there some problem I am not seeing using the lid?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

21 Tropical Touches to Turn Your Place into Paradise
Home

21 Tropical Touches to Turn Your Place into Paradise

by Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

8 Global Online Cooking Classes for a Taste of Travel at Home
Shop

8 Global Online Cooking Classes for a Taste of Travel at Home

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai
Spotlight Interviews

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai

by Paige Feldman | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 Pineapple Drinks That Go Beyond Piña Coladas
Recipe Round-Ups

11 Pineapple Drinks That Go Beyond Piña Coladas

by Jessica Gentile | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.