If you happen to live in a city condo or apartment you may not be able to use an outdoor grill.
How can you cook Chops or Steaks with nice results?
A skillet with the bottom grooves provides the grill marks, but the real benefit is that your chop or steak wont cook in the rendered grease becoming bitter. Those grate lines in the pan elevate it enough to keep it above the fat. Certainly fat is flavor, but when rendered from the steak or chop that you are cooking, it becomes grease that starts to burn and give off an undesirable flavor.
Most pans are seasoned and can withstand a high heat. They are easy to clean if you wait until it slightly cools down, then add some warm water to it. This will allow any of the burnt on bits to come off easily without heavy scrubbing.
Here is a good way of producing a good dinner.
The first step is buying a good quality Steak or Chop.
Here is a Veal Loin Chop
Here is a Veal Rib Chop
The Rib Chop is usually, ‘French Style’ in which the meat is cleaned from the bone. These can also be tied for even cooking and provide an excellent presentation. You can also pound this out with a meat mallet for quick cooking and a larger plate presentation.
If it is good quality and not frozen, you won’t need much in the area of spices. You want to get the most flavor and just enhance it with a simple sauce.
I use the following method for thicker steaks and chops. The photos are with a bone-in Rib Eye. We are using an oven as a finishing mode to speed up the cooking process and retain more juices and flavor.
Chop or Chops (depending on how many are eating)
Kosher Salt and Cracked Black pepper.
2 Tablespoons Oil, per chop (Grape Seed, Coconut , Safflower or Canola)
1 Tablespoon Butter, per chop
1 Tsp Truffle Oil, per chop
Set oven to 400˚ Convection or 425˚ Bake
Whether you are cooking veal, beef, pork or lamb chops, the method remains the same. The only difference is the smaller chops may cook all the way through on the stove top based on your preferred doneness.
Heat pan over a medium to high heat on the stove top. Season both sides of chop with a pinch of salt and some cracked pepper. Oil both sides of chop.
As the pan begins to smoke add the chop.
After about 2 minutes see if you can lift the chop and turn it to get the cross grill marks and continue to sear on the bottom side. If it is stuck to pan just wait a minute and it should come off easily. (this method works the same on your outdoor grill grates).
Let it cook for about a minute then flip the chop over.
After you flipped chop, top with butter and place into the oven on the middle rack.
After 5 minutes begin checking for temperature. When cooked to your preference, remove from oven and plate the chop.
Season with truffle oil.