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Cast Iron Grate vs Cast Iron Skillet on STEAKS.

Mud PigMud Pig Posts: 469
edited 5:51PM in EggHead Forum
Which do you prefer and why? I was thinking to myself the other day that doing a high temp on a cast iron skillet right on the egg would produce even more of a nice crust on the steak versus a cast iron grate. Any opinions on this?

MP

Comments

  • I love doing steaks both ways, but I only use the CI skillet when I'm using P.Prudomme's Blackened Steak Seasoning. Possibly my favorite way to cook a steak(and many fish). Frank's redfish in Atlanta in '08 got me hooked on the stuff. ;)

    Mark
  • nlstevenlsteve Posts: 44
    Nothing against a simple grilled steak from the grate (especially if it's a ribeye or T-bone). But if the meat needs a little flavor boost (like a filet mignon or shoulder filet), you get an added advantage from the skillet because you've got the drippings:

    A little demi-glace, and a little wine, port or bourbon, or maybe a little fruit jam, added to the drippings, and you've got a restaurant-quality pan sauce.

    Just a thought.
  • fishlessmanfishlessman Posts: 19,279
    prefer on the grill, less skillet to clean. B)
  • thirdeyethirdeye Posts: 7,428
    DSC08598a.jpg

    I have some old griddles and I don't mind steaks on them every now and then. You do get a nice crust. I have a newer Lodge that is ribbed on one side and flat on the other that is kind of neat too.


    DSC08605a.jpg

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    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • RVHRVH Posts: 523
    When we want a bit more char on any given cut the CI pan comes out. It works well and gives a flavor shift to the meat. Tjv suggested I try it this way, but I always take the credit for it.....
  • NibbleMeThisNibbleMeThis Posts: 2,271
    My preference is on the cast iron grate but will sometimes use the skillet when I want a pan sauce to go with it.
    Knoxville, TN
    Nibble Me This
  • TnVolKenTnVolKen Posts: 198
    Where is the best place to obtain a 13" grate for the spider?
  • tjvtjv Posts: 3,470
    I prefer to blacken, more char......

    blackeningsteaksxl.jpg

    flatiron3.jpg
    www.ceramicgrillstore.com ACGP, Inc.
  • RascalRascal Posts: 3,450
    My favorite cut is a 1.5" thick (minimum) NY strip, seasoned with Cow Lick, and done in a CI pan with a combo of butter and olive oil to medium rare. A few splashes of JD makes for a spectacular finale! Lastly, the mushrooms that will smother the steak are then sauted for a few minutes. I have a free-standing, hi-BTU, propane burner which allows me to accomplish this from start to finish in less than 10 minutes~~
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