Friday, May 25, 2012
I made this DELICIOUS Veal Chop tonight and it was cooked in my Le Creuset grill pan. Cast iron does an amazing job of evenly distributing heat so that everything is cooked perfectly.
Heat the pan on high with a little oil, sprinkle the 1” Veal Chop with ground sea salt and pepper and put it in the pan when it is almost smoking. I cooked it for 4 minutes on each side.
Honestly, this was as good as the Veal Chop I had at Ruth Chris’s recently and pay a small fortune for. Most Ruth's Chris Steak Houses use grills burning at approx. 400 degrees. The signature 'crust' is a combination of higher heat cooking and thicker cuts of meat. This is the same method I used earlier this month to cook the perfect 2” steak.
Posted by Susan York at 8:12 PM