CookTeaser

Serves 2

A CookTale

I have an opinion, wide open to opposing views, that a smoking hot cast-iron grill pan on the stovetop is not only equivalent to a gas grill, but its ability to control the cooking and the absence of flareups makes it a superior method. I would not say that about a charcoal grill which imparts that highly desirable smokiness. Last evening’s rib Veal Chop, from our dependable Smokehouse of The Catskills, helped to validate my opinion.

INGREDIENTS

Rib Veal Chop (1-1/2 LB, 1″ thick)
Kosher Salt & Black Pepper (generously applied)
2 TB of EVOO
White Mushrooms (sliced 1/8″ thick)
Flat Leaf Parsley leaves

METHOD

1. Season both sides of the Veal Chop with Salt, Pepper & a 1 TB of EVOO.

1. Heat a cast iron grill pan to smoking hot. Add a thin film of EVOO, & add the prepared Veal Chop weighted down with a cast iron meat weight. Grill for 2-1/2 minutes to a side. The internal temperature of the Veal should be 120 degrees to be on the rare side.

2. Remove from the the pan to a cutting board & allow the Veal to rest for at least 5 minutes before slicing.