I used to feel deprived… of Grilling, that is!
Living in New York City for all those years, I felt like I was missing out on an American right – to grill your food. That is, until I invested in my indoor grill. While definitely pricey, this baby opened up a whole new world for me. At first, I started with hot dogs and hamburgers – simple yet so much more flavorful when grilled. Quickly, I moved on to chicken breasts and steaks – beautiful when marked properly by the grill. These days, I even grill fruit. Whenever I’m looking for an added level of flavor and a more striking presentation, I go for Grilling.
Using the Concentration method, Grilling involves cooking a tender piece on direct contact with a grill through radiation in open air or ventilated space. As opposed to Broiling where the high heat emanates from the top of the oven down to the food, Grilling involves using high heat applied to the bottom of the food.
- Best for small, tender cuts of meat and other proteins
- Also good for vegetables
- Season with salt and pepper (if possible, store in fridge overnight) or if desired, marinate
- Bring meat to room temperature
- Dry your piece thoroughly to help produce a nice brown crust
- Sear the piece by placing it on a very hot, clean grill and quadriller (French term for marking it with a crisscross of the grill marks by first placing the item on the grill pointing towards 10 o’clock and then moving it to 2 o’clock)
- Move the piece to a cooler part of the grill (or place in oven) to cook through – use this thermometer to know when your piece has reached the desired temperature (reference the chart on my Meat page to know what is the ideal temperature)
- Remove from heat and allow to rest to redistribute juices
- Serve with an emulsified sauce on the side or with butter on top of the meat