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Steak on the griddle. What's your method?

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TheToast
TheToast Posts: 376
in Beef
A neighbour has bought a load of tomahawk / rib eye steaks and invited himself round to try the Egg - which is fine by me!

My steaks are a little hit and miss when using the cast iron griddle. What's your method?

Temp? Time? Oil them / put on dry? 

They're thinner than I'd buy - he thinks just under an inch and 500g each. 

Theyre currently frozen - I was thinking to defrost in fridge then salt and leave overnight. But I've just seen this, which is probably just nonsense but thought I'd share. https://www.bustle.com/articles/34922-want-the-best-steak-of-your-life-dont-thaw-the-steaks-before-cooking-them

Thanks
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  • TheToast
    TheToast Posts: 376
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    Worth saying that previously my best results have been non-raised (I don't have a means to raise it) griddle, 300c / 500f for a minute each side - perfect rare-medium on inside but not a great crust. If I hold on for a crust they cook through. Olive oil and salt has helped the crust but that feels like a hack. 
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  • Stormbringer
    Stormbringer Posts: 2,069
    edited June 2017
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    For something that size, you could try this method:

    https://www.thecooksdigest.co.uk/2016/07/30/rib-eye-steaks-with-smoked-garlic/



    Personally though, I'd still go for reverse sear, I've done this with 1 inch ribeyes and it does give a better flavour for the steaks we get:

    https://www.thecooksdigest.co.uk/2016/10/07/reverse-seared-rib-eye-steaks/
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • TheToast
    TheToast Posts: 376
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    @Stormbringer Thanks. The former looks like a good method. Although I fear the 1inch steaks will be a bit thin for that much time - may try 250c for a shorter amount of time than 8mins (maybe 4mins). 

    I need to to get myself a nice thick steak and try a reverse sear on it - done it with picanha and the results are amazing. 

    Thanks
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  • Stormbringer
    Stormbringer Posts: 2,069
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    The steaks in the first method/picture above were just under an inch. But ... better to do for less time and check than overdo and say "doh!".
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • milesvdustin
    milesvdustin Posts: 2,882
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    Best steak I have made at home was from a redneck hot (cheap sous vide). Second best was reverse sear. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • Terrebandit
    Terrebandit Posts: 1,750
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    Those are mighty thin. If I was shooting for medium rare and wanted any kind of crust at all, I'd hit them at a very high heat in a lightly oiled cast iron pan and flip them after a couple minutes on each side.  Have your Thermopen handy and be ready to pull at 130 max. 
    Dave - Austin, TX
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    What I do for thin steaks is hot & fast over direct heat.  If crust matters to you, use cast iron.  Thick steaks I reverse sear.  Wilma likes the sear caveman style directly on the coals so that's how I usually do it.
    Flint, Michigan
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  • TheToast
    TheToast Posts: 376
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    Thanks everyone. I've never tried Caveman style. @Fred19Flintstone Do you just finish your steaks off on the coals or cook them completely on the coals?
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    TheToast said:by
    Thanks everyone. I've never tried Caveman style. @Fred19Flintstone Do you just finish your steaks off on the coals or cook them completely on the coals?
    You just finish it on the coals.  In reverse sear method, I get the egg to 300F and cook indirect to IT of 120F.  Then pull them and rest about 10-15 minutes.  During that time, I pull everything out of the egg for finishing caveman style.
    Flint, Michigan
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  • westernbbq
    westernbbq Posts: 2,490
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    Go to youtube and look up americas test kitchen, cooking steaks frozen.....inhave not done this yet but it looks like itll work well

    Good luck
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  • TheToast
    TheToast Posts: 376
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    @westernbbq Thanks. I followed their pizza method and it did the business so I'll look this up too
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  • westernbbq
    westernbbq Posts: 2,490
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    ATK is my go to source. Try their cold oil french fries....even i cant screw it up.  Perfection every time attempted.
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  • Mickey
    Mickey Posts: 19,674
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    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Stormbringer
    Stormbringer Posts: 2,069
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    @Mickey what temp do you run at for searing like that? I just purchased a Lodge CI pancake pan, cut the handle off and now have a setup that looks very similar to what you have for searing.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Mickey
    Mickey Posts: 19,674
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    Stormbringer said:
    @Mickey what temp do you run at for searing like that? I just purchased a Lodge CI pancake pan, cut the handle off and now have a setup that looks very similar to what you have for searing.
    No temp as the top is not closed. Just hit as hell. 
    Only way to cook a steak (imo). 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Stormbringer
    Stormbringer Posts: 2,069
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    Mickey said:
    Stormbringer said:
    @Mickey what temp do you run at for searing like that? I just purchased a Lodge CI pancake pan, cut the handle off and now have a setup that looks very similar to what you have for searing.
    No temp as the top is not closed. Just hit as hell. 
    Only way to cook a steak (imo). 
    OK thanks. I was planning to do a reverse sear at the weekend and do the sear in the CI pan using a bath of melted bone marrow. I'll go for the "hot as hell" temperature and see what happens.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Mickey said:
    Stormbringer said:
    @Mickey what temp do you run at for searing like that? I just purchased a Lodge CI pancake pan, cut the handle off and now have a setup that looks very similar to what you have for searing.
    No temp as the top is not closed. Just hit as hell. 
    Only way to cook a steak (imo). 
    When I did my finish sear Sunday night on a CI griddle, I closed the lid - will try leaving open next time - steaks were just a bit over-done.  

    I'm new to the BGE - I'll admit, the heat coming outta there was a bit intimidating!  I'll need some longer tongs and some gloves.
    Maryland, 1 LBGE
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