Steak searing - grid or (ci) pan ?

EggSimon · September 2010

Hello to all,

have seen posts with both techniques for steak searing.
So I´m wondering what´s your way and you prefer ?
And what is are the pros and cons of both ways ?

Searing on top of a cast grid or in a cast iron pan in the egg ?

Thanks for your opinions

Simon

Humphrey Chimpden Earwicker · September 2010

if i want a nice EVEN brown surface, i'll use a cast iron pan.

you can get a nice brown surface too by roasting. i find the browning is a little less when i do a direct sear (and sometimes, if i don't pay attention, too much), but i like it all...

here's as pan-seared tenderloin

some nice browning from a roast... pan is there as a partial indirect barrier.

some duck. not sure if you can get that mahogany direct

when i want a nice brown sear on a steak, i go maybe 500 degrees, and start with a DRY meat surface.

(ignore that little piece of jerky on the right)

Fire Walker · September 2010

Depending on the thickness, for a 1 to 1-1/2 steak I crank the Egg up to about 550 degrees throw steaks on hot grill close lid check it in about 3 minutes after that check every minute or so untill desired sear is attained flip close lid for about a minute check often give it the feel test the firmer the steak the more done it is, after a few steaks you'll get the hang of the feel test.
FireWalker

PhilsGrill · September 2010

Searing in a pan is call frying...

field hand · September 2010

I prefer the CI grid. As a kid, everything was pan fried in a CI skillet. I've had my share of the skillet, now I only use it for blackened fish. Just my preference.

Barry
Marthasville, MO

Steak searing - grid or (ci) pan ?

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