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The answer is dependent on how you prefer your meat prepared as well as your health concerns. Grilling and frying both have advantages and disadvantages.

In other words, some individuals favor one over the other based on their own preferences. It’s not a competition; rather, it’s a struggle of tastes.

To choose which choice to select, you must first thoroughly comprehend both. Here is some information that may be useful.

The Argument for Grilling Steak

Grilling meat not only keeps its nutritious content but also prepares it for serving. Filet, rib eye, and porterhouse are the greatest types of meat to grill.

You may not receive them every time, however. It is acceptable. Just request that the butcher make things for you.

You may also inquire if the options on show are of high quality. In terms of quality, a top of the line cut is very near to prime.

Your first grilling experience will almost certainly be on a barbeque. Be cautious if it has a cover.

Grill veggies with the top open to allow them to cook and burn fast. Close the grill lid while cooking thick slices of meat. Whole roasts and bone-in chicken steaks are examples of this.

The Advantages of Grilling Steak

Here are several advantages of grilling a steak:

It just need a little amount of oil.

If you like grilling steaks, you already know that a little oil goes a long way. The moisture content of grilled steaks is higher.

This eliminates the need for oil, butter, or shortening. Since it isn’t bathed in oil, it lowers your cholesterol consumption.

But, grilling does not remove all of the fat from the steak. It just decreases it enough to help with weight reduction. Throw some vegetables on the grill to round off the dinner.

It Enhances Taste

Grilled beef has a particular taste that gourmets like. The flavor may also vary based on the source of heat employed.

Each time you use gas, wood, or charcoal, you will receive a new taste. You may even try out various varieties of charcoal.

Your steak will taste different every time. In fact, if you use the proper grilling method, you may not need to season as much.

It has no effect on the nutritional value of the meat.

The cooking procedure protects the nutritious content of the meat since grilling enables it to roast slowly.

This contains thiamine and riboflavin, which contribute to the nutritious value of beef. The meat cooks mostly in its own juices. This improves the taste and makes it very healthful.

It’s Perfect for Picnics

Unlike pan-frying, grilling meat may be done both inside and outdoors. You also won’t have to inhale the smoke it creates.

In the open air, it disappears. It’s one of the reasons why barbecuing is still a popular family activity.

A full day of activity followed by a nutritious and tasty lunch. What isn’t to love?

Grilling Hints

  • Grilling is a healthier alternative to pan-frying. However, the health benefits you get from it will depend on the choices you make. For instance, go for the leanest beef when you plan on making burgers on the grill. Plus, add veggies, such as onions, sweet corns, or sweet potato as side dishes. Those are less fatty than say fries or mayo-filled coleslaw.
  • If you are grilling just for the sake of grilling, go for a cut that is an inch thick. The thickness will help you get a perfect red center. It will look pretty impressive once you start carving.
  • Finish off the grilled steak with some finishing salt after slicing it. If you don’t have time to temper the meat beforehand, season the meat immediately before grilling. Do this within 40 minutes of grilling. Otherwise, you won’t be able to get a nice char or crust on the meat.
  • Allow the charcoal to get red hot before placing the steaks on the grill. It should take 20 or 30 minutes to get that hot. That way, you will have evenly distributed heat across the grill. It will also reduce smoke and prevent flare-ups. The meat will also remain tender on the outside and crispy on the outside.
  • Crack your own pepper. The spicy granules will add crunch and flavor and a burst of flavor to the steak. The pieces don’t have to be even, and you don’t need a pepper mill. Just place some peppercorns in a plastic bag and crush them with a mallet.
  • Oil the meat rather than the grill. An even oily coat of vegetable oil will ensure a perfect and even cook.
  • Invest in a digital thermometer to check if the meat is done. A rare steak should have an internal temperature of 125 degrees. A medium-rare should be 130 degrees. A rare steak should be 155 degrees.
  • Don’t cut into a steak that is hot off the grill. Allow it to rest for eight minutes but wrap it in foil first. The fibers of the meat will relax and allow the juices to flow to the center. This will give the meat more flavor and make it juicier as well.

The Case for Pan-Fried Steak

Pan-frying is not recommended by health professionals. This is because this method uses a lot of oil and fat to cook the meat.

It does, however, yield steaks that melt in the tongue and are a visual feast.

Also read: Is Pan Frying Actually Healthy?

Pan-frying and deep-frying are not the same thing, contrary to common assumption.

Deep frying need a greater temperature than shallow frying. It will cook the meat thoroughly, but it will be tough to get the desired level of doneness.

If you are careful, pan-frying may also be used to thoroughly cook the meat. Also, it is great for achieving a beautiful brown char on the surface.

Deep frying beef results in a crispy golden top and a succulent core. It will be soft and golden if pan-fried. Also, to get an even cook, you will need to turn the steak once or twice while pan-frying.

If the temperature is not high enough, the steak may get mushy and greasy.

Finally, the frying technique you select is determined by what you are cooking. Deep-frying cheese sticks and onion rings, for example. This will keep their juiciness and crust intact.

Advantages of Pan Frying

  • Pan-frying is a fast process, from start to finish. That is if the meat you are cooking is suitable for it.
  • Pan-frying brings out the flavor of meat and adds texture to it as well. This results in a great looking dish.
  • It retains the inner moisture of the meat while making it crispy on the outside.
  • If done correctly, pan-frying can retain the nutritional value of steaks. That bubbling and hissing is the water in the meat turning to steam. However, this depends on the meat you are cooking. For example, if you pan-fry tuna, you will reduce its nutrient content by 70%. Adversely, pan-frying potato wedges maintain their vitamin B and C content.

Tips for Pan Frying

  • Only buy the best steaks for pan searing. This includes boneless ones that are about an inch or an inch and a half thick. Good examples are New York strip steak or a boneless rib-eye. Plus, make sure the meat has good marbling throughout. If you don’t find these, ask the butcher to cut you fresh steaks. This is important because a thick steak remains juicy in the center when it is cooking. Plus, the meat retains its texture and unique flavor well.
  • Season the steak well. You can do one of two things. You can season it before the searing to get a nice crust. On the other hand, by seasoning it a day before, you can get a more flavorful steak. However, this will make the meat moist, which can prevent a crust from forming.
  • Time is of the essence when you pan fry steak. You need to cook the meat at a high temperature and quickly. Use the heaviest pan you have for this and place it on high heat. Add the meat to the pan when it starts to smoke a bit. The high heat will create a nice crust on the meat.
  • Keep the steak moving when you are pan-frying. Turn or flip it every minute or so. This will create a thin and even crust on the outside. Add some butter and herbs at the end to make a hot baste. Finish the meat by basting it with a large spoon. Continue flipping the steak till it is done.

Whether you like to grill or pan fried your steaks, both methods provide excellent taste.

Most consumers base their decision on the meat’s health advantages, flavor, and texture.

Of course, you won’t be able to make the most of either without the correct cut.

More articles you may find interesting:

  • What Is The Best Fish To Pan Fry?
  • Can You Use a Grill Pan on a Glass Top Stove?
  • Substitutes for a Grill Pan (that are just as good)
  • Can You Put a Baking Pan on the Grill?
  • Can You Cook Steak In A Non-Stick Pan?