Whats the secret to getting a good charred look and taste (not burnt) on steaks, chicken, and pork on stovetop!
Answers: or even if you can give the similar secret in using a George Foreman Grill
get the pan/oil really hot before you put the meat in. with steaks you are supposed to let them rest first by letting them warm to room temp before putting them in the pan.
sear the outside of the meat on high and then cook through on a lower setting.
Sear them on a high heat on both sides then lower heat and cook.
let the pan get hot first,then put food on...
ok listen and do just like i say, grease your frying pan, heat it up, then put the meat in the hot grease watch it closely, dont over do it, flip, repeat, and then most importantly drop the heat, cover and check with a meat thermometer, cant miss
Use a grill pan, which has built-in ridges to mimic the lines you get from a barbecue grill. Start at high heat, then put the meat in the pan. Cook for a few minutes on first one side, then the other, then lower the heat. Some people like to transfer the meat to a different pan once it has the grill lines, but I've found that if I'm careful there's no need.
Kitchen Bouquet.
You can find it in the gravy isle. I use it on my beef no matter how I cook it.