Judi, Judi, Judi. The answer to your problem is right under your nose. In my opinion (which at times I’ll admit is often skewed) the real key to getting that elusive true grilled flavor in most proteins is not charcoal vs. gas or one grill vs. another or even cooking indoors or out, it is this: the simple act of placing a cold, seasoned piece of meat on a screamin’ hot grill grate a few inches directly over a heat source. See, this scenario produces a couple of conditions that are relatively difficult to duplicate. First, the hot grate creates a form of caramelization on the meat where it comes in contact with it. Second, the intense dry heat actually seals the outside if the meat and protects the integrity of the steak. Third, as the meat cooks (looses moisture) juices drip down from the steak, fall onto either hot coals or a flavorizer bar (a metal cover over a gas burner) and produces steam and smoke. The fumes from this process rise and flavor the steak. The combination of these reactions gives you the taste that we all associate with great outdoor grilled flavor. I can simulate this environment in the restaurant by keeping smokin’ hot grills (anywhere from 500 to 1500 degrees) under an extremely strong and efficient hooded exhaust system. It is not as easy to do this in your kitchen at home. The steak that you cooked is probably getting some caramelization from the grill pan and maybe a bit of flavor from some smoke, but the burger is sitting in its own juices and tastes more like it is pan fried rather than charcoal grilled.     

So now you’re thinkin’, that’s great—but what do I do?  Well I’ll tell you. Get out of the house and grill outside! Yes, even in the winter. Many people do it. Or just come to the restaurant, we’ll take care of you there.

Need grilling advice? E-mail Chef Neil Corman