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I love marinated meat, I love the extra flavor that the marinade adds to it. However, I don't always have the option to BBQ it, so sometimes I have to use a frying pan.

However, this always creates a huge, huge mess. The oil in the pan seems to not like the marinade, it immediately starts to crackle and boil, spilling hot oil everywhere.

I thought that I didn't use enough oil, so today I used a bit more, but that made it even worse. Using less oil seems to make it hard to actually get good meat, that is meat that is NOT a lump of coal on the outside and raw inside.

So I thought I'd ask for advice here :)

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Oil does not like water. That is universally true. Hot oil really doesn't like water - consider the temperature and the boiling point. –  Aaronut Jul 24 '11 at 14:17
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Another option is to use a broiler if you have one (instead of stovetop in the frying pan). –  derobert Jul 25 '11 at 21:13
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2 Answers 2

up vote 4 down vote accepted

As others have said, the issue is the hot oil and water interacting. You need to reduce or eliminate one in order to prevent the splatter or find a way to mitigate the damage.

Remember the basics - allow the meat to warm up to room temperature before cooking and pat it dry before you begin. That should allow you to use less oil without it turning into a charred lump with a raw center. You can use a lid or a screen to prevent splatter (you might need to adjust cooking time with a lid that will trap more heat).

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Putting it between some kitchen towel for a few minutes indeed did do the trick, thanks! –  Michael Stum Jul 25 '11 at 21:29
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Pat it dry first. The marinade has already worked it's magic on the meat.

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