"Not all surfaces are the same, especially when achieving browning, which is the caramelization process that intensifies the steak's flavor after direct contact with heat. As Thomas reveals, choosing between a flat and grill pan is a nuanced consideration - but put bluntly, if your steak has grill marks, you may be missing out on flavor. "Grill pans create narrow lines of browning," he explains,"
"Be careful when choosing a flat pan; ol' trusty in your cupboard might not be fit for purpose. To maintain flavorsome browning, Thomas specifically recommends flat pans made of cast iron. The material's fantastic durability and ability to retain even levels of heat crown it as the best type of pan for searing steak. The main benefit is that cast iron is less influenced by the temperature of the meat, allowing for a better sear."
Grill pans with ridges produce narrow, attractive grill marks but leave surrounding meat under-browned and less flavorful. Flat pans create continuous, edge-to-edge browning that forms a more consistent flavorful crust across the entire steak. Cast-iron flat pans are recommended because their durability and heat-retention maintain even temperatures and resist the cooling effect of cold meat, enabling a stronger sear. Chefs commonly warm steaks toward room temperature to reduce temperature drop during searing and improve crust formation. Choosing a flat cast-iron pan over a ridged grill pan yields more uniform caramelization and intensified steak flavor.
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