Trex Searing question - Pan or San Pan?

Stieet

I tried last night to sear a couple of rib-eyes using an old cast iron pan - but the high heat blistered the seasoning that was on it - now I must re-season the pan. So I did the sear on the grid alone, and it turned out well (med-rare.) But, I think the flames may damage the meat and give it a burnt flavor verses a nice crust from radiant heat alone. That is why I want to try a pan. Maybe the cowboy method of lay it on the coals has some merit as the meat would stay below the mixed oxy/fuel residues.
My question is must I just burn the pan clean and dedicate it to this task or am I using the wrong pan? Thanks, Bruce

Clay Q

Bruce,
I'm thinking that one skillet dedicated to searing is the way to go. You still need to apply a very light coating of oil on the clean iron to protect it when in storage. Sure, the oil will smoke and burn off again during the next cook but oiling is easy maintenance. Peanut oil works good for high temps.
Good luck,
Clay

mad max beyond eggdome

Bruce,
i use an old cast iron pan for searing all the time. . .paricularly with tenderloin steaks as they don't have much fat and i like the nice even crust they get with the cast iron. .. i rub the steaks with plenty of EVOO first though so they don't stick to the pan at all. .. .and i usually sear at over 700 degrees and can't say i've completely lost my seasoning... i think the oil and little bit of fat from the steaks continues to maintain the seasoning ok. . ..[p]for rib-eyes or sirloins, i usually sear direct on the grid as the fat burns off better and i like the searing effect of the direct heat better for these steaks. .. [p]