Cast Iron grilling on BGE

Tier1Terrier

I will be grilling my first steaks on my new BGE this weekend. I want to use cast iron to get that really nice sear. I have a half-moon CI grid and a lodge CI skillet (flat, no grid). 

First, would you rather grill steaks in a skillet type setup so that you catch all the drippings or directly over the coals?  My concerns with the half-moon grid are whether or not I would get a better sear from a skillet which would have more direct contact, AND, should I be concerned about the 'drippings' on the inside of the firebox. I could also opt for getting a lodge skillet with grids too. 

Also, if I use the BGE half moon grid, should I use the flat side or the pointed side?  How do you decide?

So far, my first use of the BGE with a S&L Boston Butt was a huge success. I want to make my first steaks just as successfully. Hope I can get some help here. Thanks!

blasting

Grill marks seem to be what everybody wants.  I would prefer the whole steak be crusted.  My vote is for a cast iron pan.

Theophan

Most of the hotshots (I'm pretty sure Adam Perry Lang is one) prefers to sear on cast iron, then cook indirect slower. I don't care that much about grill marks, and I have an irrational reluctance to "isolate" my steak from the fire with a pan, so I just grill them on the regular grid.  Adam Perry Lang's are probably better, though...

jtcBoynton

If you want to maximize flavor, do not use a cast iron grid.  CI grids make very nice looking marks, but you get more flavor with other methods. Flat cast iron surfaces work great as do cooking directly on coals or using thin wire cooking grids. Remember, dark brown crust equals flavor, gray does not.

blind99

so many ways to do it... you'll have to figure out what you want and work back from there!  if you want wall-to-wall rare or medium rare, with a really good crust - use a thick cut of steak, season, cook indirect to 110-115.  pull it then put your CI pan in over direct heat, like 650 or so and sear the bejeezus out of the steak for abotu 90 seconds per side.  I sear in ghee.

for a thinner steak, I skip the reverse sear and either go right on the grid or in cast iron depending on what i feel like. 

northGAcock

I am with @Theophan on this one. I like direct sear with the regular grid. ...and don't give a Chit about the marks. Trust me it will taste great. 

nolaegghead

Really the cast iron skillet is the preferred method.  That said, I just throw them on the grate most of the time.

Season them early if you have the time, helps to have more time for the salt to enter the meat, but not really that important.  If you're cooking your steaks well done, salt them the day before.

Tier1Terrier

When you're searing the steaks on the grilling surface, are you closing the grill or is this with the lid open?

nolaegghead

I leave it open....I actually don't bother lighting my egg if that's the only think I'm doing...I use a banjo burner for cast iron.  Even if you're grilling on the grill grate, you can leave it open....unless flames get out of control you can deprive the fire of oxygen by closing it.