The weather outside may be frightful, but that doesn’t mean you can’t still enjoy a smoky, charred dinner indoors. In our soon-to-launch book, Any Night Grilling, author Paula Disbrowe offers year-round alternatives so you can get your grill on from the comfort of your own kitchen—no charcoal required. All you’ll need is a good grill pan, a can-do attitude, and some all-weather recipes to get you going. You won’t even wish for warm summer evenings out on the deck, hoppy beer in hand and steak sizzling away (though Paula’s got that covered, too).
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For Paula, a grill pan has a rightful place in the pantheon of fire-powered options.
When the weather isn’t cooperating or you’re in a pinch, you can use a grill pan on your stove top to create similar results, with everything from breakfast sausage to vegetables. Your best bet is a heavy, enamel-coated cast-iron model, which cooks evenly and maintains an even heat. The ridges on the bottom create sear marks and elevate food above drippings. Grill pans are particularly well suited for quick-cooking items like chicken breasts, lamb chops, firm cheeses, and vegetables. What you don’t get, of course, is the ambient heat and deeper flavors created by a live fire.
But don’t let that stop you from going after that signature char. Just prep your pan right, and you’re good to go.
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If you’re using a grill pan, preheat it over medium heat for 4 to 5 minutes, until very hot (a drop of water will sizzle and quickly evaporate). Oil the pan just before cooking; otherwise it will smoke and burn.
As for what you can make on your grill pan, the possibilities are endless. Below are a few ideas to get you started. And if a recipe calls for an outdoor grill, stick to the same cooking time on its cozier indoor cousin.
Tell us what you like to throw down on your grill pan! And for more ideas on what to fire up before shorts season officially hits, pre-order your signed copy of Any Night Grilling!
