Grilled Ny Steaks Done Right By Candida Eittreim on Jun 12, 2008 - Updated Oct 15, 2011

We love grilled steak, especially bone in New York strips. Often though it is just too hot, or we're too tired and hungry to go light up the grill. Plus, we love grilled meats year round. After searching around, I found the ideal solution in this All Clad Indoor Grill pan. This model fits across two of my gas burners perfectly.

Made of a hefty 3 ply stainless interior and covered with a hard anodized grilling surface, this pan is a best in class. It measures a hefty 20''x30''x1/2" and can handle 4-5 NY strips on its surface. The stay cool stainless handles bear the All Clad mark of quality and signature rivets. It comes with a lifetime warranty against any defects.

It heats rapidly creating a nice sizzling hot surface for your meats. I seasoned mine by wiping it down with a small amount of good sunflower oil before its first use. The steaks came out perfectly done, a nice rare-medium rare, with beautiful grill marks over their surfaces. Actually they tasted almost exactly like those done on the outdoor grill.

Cleanup was quick. Simply rinse off any residue and wipe down with a paper towel. You don't use soap on these grills. Hot water rinsing and a thorough wiping help keep your grill seasoned. This is another investment piece in a cooks collection. One that will pay for itself over and over again in a lifetime of good meals.