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New Cast Iron Grid

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impag10
impag10 Posts: 66
edited November -1 in EggHead Forum
Any tips or secrets to cooking steak on it?
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  • ResQue
    ResQue Posts: 1,045
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    Hot and fast!

    No secrets...if you have cooked steaks on a regular grid, keep doing the same thing.
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  • impag10
    impag10 Posts: 66
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    sounds good! thanks
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  • Hoss
    Hoss Posts: 14,600
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    There should be a flat side and a pointy side.Use the pointy side for steak and things you flip with tongs and the flat side for burgers and things you flip with a spatcula.The flat side of the bars make it way easier to slide a spatula under whatever you are cooking.
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  • TheDirtyBurger
    TheDirtyBurger Posts: 846
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    Are you using a spider or is it at normal height? If it is down in the lump get long tongs or some welding gloves so you don't burn yourself.

    Also flip the steak to a hot/unused part of the grid if possible. Figure out a cycle where the spot you start gets hot enough by the time you need it when you flip or make a quarter turn for those grill marks.
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  • smbishop
    smbishop Posts: 3,053
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    Well, I just bought one today. Heated it in the oven to 200 degrees and cured it with olive oil (per the dealer). Then grilled some t-bone/porterhouse (pointy side up) using the TRex's Strip Steak Method. Best steak I have ever cooked.

    With anything cast iron, you need to cure it with some kind of oil after cleaning and before cooking...
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    smbishop wrote:
    With anything cast iron, you need to cure it with some kind of oil after cleaning and before cooking...

    No you don't. I have been using mine at least 3-4 times a week since August '09. Haven't cleaned or oiled it even once. I brush the heavy crusted on stuff off once in a while, but that's it. Usually don't even bother with that. No rust, no stick, no problem.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • smbishop
    smbishop Posts: 3,053
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    Well, that is good to know! Thanks!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    See my pic in the Rutland Gasket thread. Pretty much what my CI grid always looks like.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • smbishop
    smbishop Posts: 3,053
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    I will, I appreciate the info. Love this forum!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Gandolf
    Gandolf Posts: 906
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    Michael, has yours cracked yet? Was doing a steak a few weeks ago and heard a loud "pop" coming from the egg. One of the cross pieces had cracked. It has now fallen out and the grid looks like a two year old kid with missing teeth :laugh:
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Yep, two of 'em. First one lost a chunk, second one just cracked in one spot around the rim so at a glance, it looks whole. I can see the crack, but no pieces fell off. Apparently that provided enough stress relief so it has been fine for quite a while. Both were replaced under warranty. The third one is still in it's plastic bag, but I imagine it will crack within the first couple of weeks. The others did.

    Unless... wonder if cutting a notch or two around the rim of a new one would prevent this. Both of mine cracked there, not in the middle. Has anyone done that? Did it work?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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