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Searing steak with a good crust

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Comments

  • Powak
    Powak Posts: 1,412
    DaveRichardson said:
    I use the Lodge double-sided griddle....
    it does a good job getting those sear marks on the grill side, but you can also flip to the smooth side for the roast portion of the cook. This Lodge piece sits well in a Large Egg. 

    Or I'd look for a pan with short handles like this one....  
    Damn that looks like the way to go! Is there a tool that fits right in those slots to pick up those cast iron pans?
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  • NonaScott
    NonaScott Posts: 446
    Fingers protected by gloves
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • Powak
    Powak Posts: 1,412
    Right on. Is the plate setter lifter tool worth buying? I feel like it was quite pricey when I checked it out at the egg store.
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  • fishepa
    fishepa Posts: 211
    I was looking for a great cast iron pan to use on my egg to do both steaks and smash burgers and found this on Amazon.  Lodge cast iron pizza pan.  Works great for both and allows me to smash four burgers at a time.  Fits perfect in my large BGE.

    http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o06_s00




    War Damn Eagle!
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  • Powak
    Powak Posts: 1,412
    That looks perfect. For steaks and everything!!!!
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  • NonaScott
    NonaScott Posts: 446
    Powak said:
    Right on. Is the plate setter lifter tool worth buying? I feel like it was quite pricey when I checked it out at the egg store.
    Didn't know they make a plate setter lifting tool. I would like to see one of those.
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • Powak
    Powak Posts: 1,412
    NonaScott said:
    Powak said:
    Right on. Is the plate setter lifter tool worth buying? I feel like it was quite pricey when I checked it out at the egg store.
    Didn't know they make a plate setter lifting tool. I would like to see one of those.
    Yes, big green egg does. I feel like it's $40. Since I down own any ov gloves I was thinking of getting those first.
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  • driller2838
    driller2838 Posts: 7
    I have trouble with all my seasoning sticking to the CI when reverse searing. First I did no oil, then I did just enough oil to coat the bottom. both times all seasoning stuck with no nice crust on the steak. Do I just need more oil?
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  • saluki2007
    saluki2007 Posts: 6,354
    Powak said:
    NonaScott said:
    Powak said:
    Right on. Is the plate setter lifter tool worth buying? I feel like it was quite pricey when I checked it out at the egg store.
    Didn't know they make a plate setter lifting tool. I would like to see one of those.
    Yes, big green egg does. I feel like it's $40. Since I down own any ov gloves I was thinking of getting those first.
    My large came with it and I have used it less than 5 times.  You are much better off getting a good pair of welding gloves.
    Large and Small BGE
    Central, IL

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  • Powak
    Powak Posts: 1,412
    driller2838 said:
    I have trouble with all my seasoning sticking to the CI when reverse searing. First I did no oil, then I did just enough oil to coat the bottom. both times all seasoning stuck with no nice crust on the steak. Do I just need more oil?
    I used the stove in my house, but When I used cast iron pans I seared first and the did the roast part at 500 which really Gave the steaks a nice crust and the seasoning did not fall off. I'm going to try this same method on the egg.
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  • Powak
    Powak Posts: 1,412
    saluki2007 said:
    My large came with it and I have used it less than 5 times.  You are much better off getting a good pair of welding gloves.
    Sound like a plan. When I think about it my plate setter spends most of its time in my pswoo2 so gloves would make more sense.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    @driller2838 try just salt on the steaks for a couple hours, then dry and into a screaming CI pan with a little high temp oil for a couple minutes a side. Then season. You'll burn many seasonings at those temps. 
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