re: Grill vs Black Cast Iron for Steaks

All grills are not equal.

Are you talking a propane grill (no point to this) or a grill where you use actual charcoal that adds flavor?

Charcoal over cast iron

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you eat with your eyes too but i like the flavor a little flare-up here and there adds to a grilled steak over just a pan-seared steak (unless its a filet).

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This.

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Are you talking a propane grill (no point to this) or a grill where you use actual charcoal that adds flavor?

Charcoal over cast iron

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I use a pellet smoker for most things. But i have a cheapo Weber Smokey Joe that I use for steaks. Fill it up with a chimney full of coals, and it's the perfect distance to get a perfect sear. Being so cheap and easy to store/travel, I'll have one for the rest of my life (though I'm interested in the new 18" Jumbo Joe to got more food on it.)

And don't believe the myth to only flip your steak once. It's bs. All you get is more well done steak on the edges.

Which would you rather eat?



Don't be ashamed to flip those steaks often.

Another vote here for cast iron. Soup vide or reverse sear to desired temp, set out and allow to cool for 5-15 minutes, then get the cast iron so hot that you think it’s about to crack. Rub a little grape seed oil on the steak and put salt and pepper to taste and then put it in the cast iron and apply GENTLE pressure to make good contact with the pan. 45 seconds on one side, flip and repeat. After the flip, I add a little compound butter and cover the skillet for the 45 seconds. Pull the whole thing out and rest for just a minute or two to allow the butter to finish melting. If it is thick (which it should be), slice it and throw a little more salt before serving.

ETA: only do this if you have a good hood vent or an outdoor burner.

Grill over white oak & hickory burned down to coals.
Grill over solid white charcoal.