One of my favorite things to do with Mike is grill, and since we bought our house, it has become a year round experience for us. I really enjoy the smokey smells and the sizzling sounds of cooking different ingredients over an open flame… not to mention, the beautiful grill marks that give the food a rustic presentation and an unbeatable flavor.
While we grill outside most of the time, there are days here in the midwest when the weather simply doesn’t cooperate and we have to get creative indoors. This happened recently when we decided to host some friends for what was supposed to be a backyard Surf & Turf get together. The weekend called for thunderstorms and rain, but instead of rescheduling, we decided to bring the party inside since it’s hard to get everyone together during the busy summer months.
This gave us the opportunity to test out our new Anolon Tri-Ply Grill Pan for the first time. Mike, being a guru griller, was hesitant to use a brand new grill pan for the first time before hosting guests. He likes to test things out first.
We decided to do our own weeknight version of Surf & Turf with Chimichurri Sauce earlier in the week to test the recipe and the pan at the same time. The recipe was delicious and really easy for a weeknight meal. When we hosted our friends, we added a little twist to the recipe by grilling up Surf & Turf Skewers. Think juicy steak and tender shrimp with tomatoes and peppers all drizzled with an easy, homemade chimichurri sauce. They were a huge hit and the pan went above and beyond our expectations for both variations of the recipe.
There were three things that really stood out for us with this grill pan. One, the pan is 12-inches in diameter, which is bigger than the other pans we have in our kitchen. I like the extra space to work with a lot. Whether you’re cooking for yourself or for a group of people, this pan can handle it.
Two, the pan is deep. I like the higher sides for catching some of the juices that can splatter off of a higher heat surface, especially when I’m cooking inside. Plus, it holds a lot of food easily. Nothing is falling out of that pan.
Three, the pan heats and cooks so evenly! This is key for Mike and me. Uneven hot spots are easier to work with on a grill, but not in a pan. The steak was perfectly cooked throughout with beautiful grill marks. Even though we couldn’t grill outside, it sure looked and tasted like we did.
Clean up took a little time, but when doesn’t it? One tip I have is to use vegetable oil if you’re cooking with higher heat (rather than olive oil) due to its higher burning point. We let the pan soak in dawn soap for about an hour before scrubbing it clean and although there were still some marks from all of the cooking we did, I actually really like “seasoned” marks on my pans. Pans are naturally going to lose their shine anyway and to me, a pan with marks is a pan with character.
The best part of all is that I am very excited to be hosting a GIVEAWAY of the Tri-Ply Grill Pan AND a Full 12-Piece Set of the Tri-Ply Stainless Steel Cookware on Instagram this week!
Be sure you’re following me – @upcloseandtasty – so you can get more information and your chance to win all of this gorgeous cookware. I’m really excited to see who wins! I’ll be announcing the winner next week, so be sure to stay tuned!
To get my variations of Surf & Turf, hop on over on the Anolon website. Links below!
Disclosure: Thank you to Anolon for sponsoring this post As always, all opinions are my own. Thank you to my readers for supporting the brands that keep Up Close & Tasty cooking and shooting.
All images ©Regan Baroni 2017.