Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Spreading the love this
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some
Roasted Chicken Flatbread
Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Cast Iron Grate vs Cast Iron Skillet on STEAKS.
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?
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.
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.
prefer on the grill, less skillet to clean.
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.
Barbecue is not rocket surgery
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.....
My preference is on the cast iron grate but will sometimes use the skillet when I want a pan sauce to go with it.
Where is the best place to obtain a 13" grate for the spider?
I prefer to blacken, more char......
www.ceramicgrillstore.com ACGP, Inc.
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~~
Powered by Vanilla