Jim Coleman: A grill pan's a gas for hot, even cooking

Q: I have a new cast-iron grill pan. You often use one on your show, and I wondered if you could suggest how I should use mine. I have an electric cooktop, and I always see you use your grill pan on gas.

- Adam C.

A: You may have heard the phrase misery loves company. Well, scoot over on the couch, because I have an electric cooktop, too.

That gas cooktop you see me using? Unfortunately, it's in the TV-studio kitchen and not at my house.

Maybe we didn't make the best choice in stovetops, but you did make the right choice with a cast-iron grill pan. There are many varieties of grill pans made from different materials. Cast iron works best because its thickness allows the pan to heat thoroughly and hold that heat throughout cooking.

Your cast-iron grill pan, just like any pan that you use on an electric stovetop, needs to be completely flat, so it will have direct contact with your electric surface. For those of you fortunate enough to have a gas range, this isn't as important since gas will jump up and conform to the shape of the pan.

Adam, regardless of what your instruction sheet (if you got one with your grill pan) says, you want to get the pan as hot as possible. Remember, grilling is a high-heat cooking method, and most grills reach a temperature of at least 500 degrees.

Use the highest setting on your stove. If you are using a cast-iron grill pan (not any other type), an easy way to get your pan super hot is to throw it into your oven at its highest temperature, which is about 550 degrees.

Once the pan's been at this high temperature for 10 minutes, CAREFULLY (this is where I have officially warned you that the entire pan is smoking hot) remove the grill pan from the oven and place it on the stovetop burner that you already have turned on high.

Now you are set to grill your food. Just remember to use oven gloves when you are handling the pan during cooking. Here are a couple of more tips to make for a perfect indoor-grilling experience.

_ Don't play with your food. The hottest parts of the grill pan are the ridges. Leave your food on the ridges to ensure great marks.

The best way to tell if you have achieved the grill marks you are looking for is when the food does not adhere to the pan anymore. Don't keep turning your food to check. Because the heat is coming from the bottom up, the more you turn the food, the longer it will take to cook. This will leave you with a tougher, drier product.

_ An overall rule of thumb is to season after grilling on a grill pan instead of before. The spices and herbs act as a barrier between what you are grilling and the pan, creating a sticky surface that will cause problems when it comes time to flip the product.

_ If you are grilling a marinated product, remove the product from the marinade 10 to 15 minutes before grilling. Place it on a rack and allow the excess marinade to drain off. Otherwise, the marinade will steam your product and prevent you from achieving the desired char marks.

Don't use a paper towel or other cloth to remove the marinade, either; doing so will also remove some of the flavor you are trying to impart.

_ When I grill outside, I always oil my grates, but with an indoor grill pan, I oil my food and then place it on the heated grill pan.

If you oil the grill pan, the grease drippings tend to accumulate between the ridges, which can burn the food and give it a nasty flavor. It can also lead to flare-ups.

Here are a few recipes to help you reconnect with your electric stove (even though I'm still holding out for gas).

KOREAN STEAK ON FIRE

1 1/2 to 2 pounds top round

1/2 cup thinly sliced scallions (about 5-6)

1/4 cup soy sauce

1/3 cup toasted sesame oil

2-3 cloves garlic, peeled and finely minced

1 tablespoon freshly grated ginger (from a piece about 2 inches long)

2 tablespoons canola oil

Slice the meat into 5 to 6 thin steaks.

Combine the remaining ingredients, except the oil, and mix well. Pour over the meat, stir well to coat. Press a piece of plastic wrap over the top of the meat and marinate, refrigerated, for two hours.

Get your grill pan as hot as possible. Lightly oil the steaks. Do not overcrowd your pan. Grill to desired doneness. Keep first batch warm, while making sure your pan reheats completely before beginning the second batch.

I like to serve this with baked potatoes and steamed asparagus. Serves approximately 4 people.

GRILLED PEPPERED AHI TUNA

1 1/2 pound ahi tuna (top loin, sushi grade)

1 ounce fresh ginger root

Cracked black pepper

1/4 cup sesame seeds

1 tablespoon sesame oil

12 ounces cooked jasmine rice

1/2 cup wasabi

1/2 cup cold water

1 1/2 cups heavy cream

Lemon slices

Pickled sliced ginger

In a small bowl mix wasabi and water until a paste forms. Then whisk in the heavy cream until dissolved. Reserve.

Peel the ginger root and dice finely.

Remove any skin from ahi tuna and cut out any of the bloodline. Cut tuna into four equal pieces as thick as possible. Tuna should be square or rectangular.

Coat all sides of the tuna with cracked black pepper, ginger and sesame seeds. Reserve.

Heat a cast-iron skillet until very hot. Add sesame oil and sear prepared tuna quickly on each side. When all sides of the tuna are seared, place into a 400-degree oven for approximately 4-5 minutes.

If you don't want your tuna rare, cook it longer.

Place jasmine rice in the center of four round plates. Pour wasabi cream around jasmine rice.

Slice cooked tuna into 1/4-inch slices and fan out around jasmine rice. Garnish with lemons and pickled ginger. Serves 4.

Chef Jim Coleman, corporate chef at Normandy Farm and Blue Bell Country Club, is the author of three cookbooks and hosts two nationally syndicated shows: "A Chef's Table," noon Saturdays on WHYY (91-FM); and "Flavors of America," 1 p.m. Saturdays on Channel 12, and 4:30 p.m. weekdays on CN8. He and his wife, writer Candace Hagan, will answer questions.

E-mail ChefColeman@aol.com.