at home for lamb chops, racks, and fish and a very occassional steak I use a 5th method.
I put my grill pan under the broiler and when it is hot put the meat on and it broils from both sides, like that famous guy's grill.
for blackened fish, I put the seasoning on, spray a bit of olive oil on it and put that side down on hot grill pan and slide under broiler.
at work with pork chops or thicker cuts, I use the sear and finish in oven method.
enjoy,
Nan |