I’d take a steak cooked in cast iron and basted in butter over a grilled steak any day. I except for the leaner grilling cuts, like flank, skirt, hanger, or flat iron. Just my opinion.
I’d take a steak cooked in cast iron and basted in butter over a grilled steak any day. I except for the leaner grilling cuts, like flank, skirt, hanger, or flat iron. Just my opinion.
by radddish03
25 Comments
Mother_Bag_3114
Pork
nnmburner
Couldn’t agree more
WitchedPixels
I prefer grill, but I don’t mind pan seared steak.
Fuck-MDD
You should sear them sides too, youve probably got just as much steamed steak here as you do seared. Looks like a damn good pork chop.
narwalbacons-12am
I’d argue that skirt isn’t very lean, iv always found it to be juicy because of the marbled fat embedded in the meat.
talks-a-lot
Tri tip on the grill with constant flipping is outstanding.
narwalbacons-12am
Nice, I have a fresh rosemary plant at home that I’ll pluck for steaks.
When cooking, nothing beats getting out there on a nice night and throwing a steak on the grill. In terms of taste, though, I’d have to agree
AlphaDag13
You just can’t beat a good crust. Nothing beats a cast iron when it comes to crust.
FileError214
Some people aren’t able to cook steaks inside their homes.
CozmikRay737
I wholeheartedly agree
spizzle_
The grill is great for a crowd while the pan is great for 1-4 people.
EquivalentFlatworm30
Would kill to get a crust like that. What’s the secret? I can never get it right.
Beavis2210
Yo the sides of your steak look like chicken
butterbutter_butter
Slow cook in the grill at 250° to 113°. Remove, heat up the cast iron, and sear to your heart’s content. That’s how I do it and I rest up to a perfect 128°-130°.
Bonus points for flipping every 30 seconds to minimize your grey bands.
Get_up_stand-up
Grill needs to be clarified. I worked over an Argentine style grill in an open dining room. We burned apricot wood and had to fed the fire constantly and spread the coals. Cast iron is my favorite for home. But that wood burning grill flavor is special. Especially once you master it.
Personally i like souve + sear or reverse sear. Its a tad more fool proof and MUCH easier when you are cooking at volume.
Hastyle8181
reverse sear in a cast iron skillet finished with butter is the only way I want my steaks
Glidepath22
I’ve tried both, and I prefer slapping ‘em over hot coals for 2.5 minutes on each side, to get the smoked flavor, and finish them off in an oven at 350.
customchaos31
Good thing your opinion doesn’t matter.
Square-Principle-195
Sear the sides!
thebucketlist47
I’ll stick with the grill. I value my heart
Head_Nectarine_6260
Gas grill never. Charcoal or wood grilled is like 60/40 depending on if I wanna smell like smoke or not or if I don’t want the house smelling like steak
25 Comments
Pork
Couldn’t agree more
I prefer grill, but I don’t mind pan seared steak.
You should sear them sides too, youve probably got just as much steamed steak here as you do seared. Looks like a damn good pork chop.
I’d argue that skirt isn’t very lean, iv always found it to be juicy because of the marbled fat embedded in the meat.
Tri tip on the grill with constant flipping is outstanding.
Nice, I have a fresh rosemary plant at home that I’ll pluck for steaks.
https://preview.redd.it/5txh8prt2pyc1.jpeg?width=3024&format=pjpg&auto=webp&s=737cf187acb7be3a1b50690c6beb42ce3fb26ffe
I concur!
When cooking, nothing beats getting out there on a nice night and throwing a steak on the grill. In terms of taste, though, I’d have to agree
You just can’t beat a good crust. Nothing beats a cast iron when it comes to crust.
Some people aren’t able to cook steaks inside their homes.
I wholeheartedly agree
The grill is great for a crowd while the pan is great for 1-4 people.
Would kill to get a crust like that. What’s the secret? I can never get it right.
Yo the sides of your steak look like chicken
Slow cook in the grill at 250° to 113°. Remove, heat up the cast iron, and sear to your heart’s content. That’s how I do it and I rest up to a perfect 128°-130°.
Bonus points for flipping every 30 seconds to minimize your grey bands.
Grill needs to be clarified. I worked over an Argentine style grill in an open dining room. We burned apricot wood and had to fed the fire constantly and spread the coals. Cast iron is my favorite for home. But that wood burning grill flavor is special. Especially once you master it.
https://preview.redd.it/n5x1qweuqpyc1.jpeg?width=3024&format=pjpg&auto=webp&s=9bd2756bb96bcb74a1e6204f5aba53f5496c0958
Personally i like souve + sear or reverse sear. Its a tad more fool proof and MUCH easier when you are cooking at volume.
reverse sear in a cast iron skillet finished with butter is the only way I want my steaks
I’ve tried both, and I prefer slapping ‘em over hot coals for 2.5 minutes on each side, to get the smoked flavor, and finish them off in an oven at 350.
Good thing your opinion doesn’t matter.
Sear the sides!
I’ll stick with the grill. I value my heart
Gas grill never. Charcoal or wood grilled is like 60/40 depending on if I wanna smell like smoke or not or if I don’t want the house smelling like steak