The Grilling Factor

Preparation info
    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About

Here is what I hope will be a very useful section on how to produce perfect grilled meats. The irony is that in order to attain perfection you must NOT use the grill, as domestic ones are seldom hot enough to 'grill' meat successfully. Instead, very fast and very hot frying in a heavy metal pan is the secret.


You will need

  • 1. A heavy metal frying pan - or chargrill/barbecue if you own one
  • 2. Herbs, fresh if possible
  • lamb - rosemary
  • veal - sage


Heat your pan absolutely dry and very hot and stand poised with the herbs, salt and black pepper. Seal your meat quickly on both sides and season. Press the meat into the pan until smoke gets in your eyes and cook for appropriate time - turn over and repeat. Serve on a hot plate with a knob of butter, the chips your husband has made and the salad your children have expertly thr