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Cast Iron Grate vs Cast Iron Skillet on STEAKS.
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Mud Pig
Posts: 489
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
MP
Comments
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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 -
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.fukahwee maineyou can lead a fish to water but you can not make him drink it
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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.
Happy Trails~thirdeye~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.....
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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 -
Where is the best place to obtain a 13" grate for the spider?
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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~~
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