Speaking of grill pans... I'm always interested in them but when I've tried to use it (Lodge cast iron, 10"), it never quite lives up to my expectations. I know I shouldn't be expecting flavor exactly like the grill, but even the appearance I can't quite achieve. For instance, is it even possible to get results like the ones in these photos?
Staub Grill Pan | Williams-Sonoma
Staub Double-Handled Grill Pan* | Williams-Sonoma
Now, I realize that photos are always going to look better than the real thing, but still, those pictures look just like food that I would expect off an outdoor grill, with the crusty/charred bits around the edges and even more so, the browning of the meat that does not touch the grates. When I use a grill pan, I get good, solid grill marks, but the food does not brown all that much in between the lines, so it doesn't come close to real grilling. I preheat for 3 minutes on high heat and then sear for 3 minutes on each side, and usually finish in the oven. Is there something I can do differently to make my grill pan grilled foods look more like real grilled foods?