Steak: The grill vs The Pan

Which is your desired cooking method for a steak

  • Pan

    Votes: 2 15.4%

  • Grill / Smoker

    Votes: 11 84.6%

  • Oven

    Votes: 0 0.0%
  • Total voters
    13
Big Trees

Big Trees

Well-Known Member
What is your preferred method and why?
I've been cooking steaks for awhile but now that I have been correctly pan frying them, I don't think I can ever go back to grilling. I start off by letting the meat (Good quality cut such as a ribeye and from a good source such as a grass fed farm) sit at room temp for a minimum of 30 minutes, then I heat a pan on the stove on max setting until the pan smokes. While this is happening I put a nice layer of cracked sea salt and pepper on each side of the steak and gently press it in. When the pan is smoking, I then put a teaspoon of oil (I like olive) in the pan and give it about 30 secs or so to heat up. I then lower the heat to about 8 and toss the steak in turning it every minute until its done to my liking. Roughly 4 min per side for medium rare/medium. This usually results in a steak comparable to one from some of best steak houses( as long as its a good cut of meat not one bought at aldis or something lol)
 
ttystikk

ttystikk

Well-Known Member
About the only difference between your style and mine is that I don't heat my cast iron pan to the point where it's smoking. Medium high works really well, I do mine to medium rare just like yourself.

When's dinner?
 
Big Trees

Big Trees

Well-Known Member
ttystikk said:
About the only difference between your style and mine is that I don't heat my cast iron pan to the point where it's smoking. Medium high works really well, I do mine to medium rare just like yourself.

When's dinner?
Click to expand...
Ya I don't use a cast iron cause I have an electric glass top stove which would get scratched to hell if I attempted to. But ya with the cast iron your safe with medium high because there is much better heat distribution than my non stick. I miss the days of a cast iron pan. Too many positives to them, don't have to really ever wash them, fajitas are amazing on them, and when you hold it you can tell where your $30 went.
Dinner was suppose to be like 7 and half hours ago but I had a wawa hoagie a bit ago so I'm cool lol
 
ttystikk

ttystikk

Well-Known Member
Big Trees said:
Ya I don't use a cast iron cause I have an electric glass top stove which would get scratched to hell if I attempted to. But ya with the cast iron your safe with medium high because there is much better heat distribution than my non stick. I miss the days of a cast iron pan. Too many positives to them, don't have to really ever wash them, fajitas are amazing on them, and when you hold it you can tell where your $30 went.
Dinner was suppose to be like 7 and half hours ago but I had a wawa hoagie a bit ago so I'm cool lol
Click to expand...
My whole family uses cast iron pans on glass top ranges, no scratching problems. No iron deficiencies, either!
 
SPLFreak808

SPLFreak808

Well-Known Member
3 different methods
#1. pan that bitch till the outside is brown then throw it in the oven for 20 mins at 350. goood shit! kinda comes out like prime rib
#2. grill it so it taste soft and chewy
#3. pan it so it taste all chewy and hard.
 
Big Trees

Big Trees

Well-Known Member
SPLFreak808 said:
3 different methods
#1. pan that bitch till the outside is brown then throw it in the oven for 20 mins at 350. goood shit! kinda comes out like prime rib
#2. grill it so it taste soft and chewy
#3. pan it so it taste all chewy and hard.
Click to expand...
A lot of restaurants do the #1 with the oven but I find with cuts of meat that are about an inch thick are fine in the pan alone. Now if its like 2" you gotta grill that bitch or pan fry/oven it.
 
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SPLFreak808

SPLFreak808

Well-Known Member
Big Trees said:
A lot of restaurants do the #1 with the oven but I find with cuts of meat that are about an inch thick are fine in the pan alone. Now if its like 2" you gotta grill that bitch or pan fry/oven it.
Click to expand...
ah that makes alot of sense. a friend of mine taught me that a few years ago. he's a chef at a steak house. i am pretty picky with my steak tbh. if i grill it i grill it slow at low heat for a lonnnng time. i just kick back drink some beers and toke a little while im waiting. i do the same with the pan,cook slow on low heat but it can be a pain in the ass to keep clean lol
 
tip top toker

tip top toker

Well-Known Member
I always do mine pan to oven. Start with a smoking pan. Then salt and pepper the steak (always coarse sea salt flakes, never fine salt) and then thrown some veg oil in a pan (prefer olive but it's burning point is too low for me when cooking steaks). Sear one side heavily, sear the fat, then gently sear the other side and place on cold pan in 200C oven till at desired cooking point. Let rest on draining rack, and then add a little bit of heat under a salamander before serving.

I don't like doing steaks from start to finish in a pan as i feel the direct heat tends to toughen it up a little more than in an oven. Only time it doesn't go in the oven is if it's rare or a "minute steak". Rare just gets a hefty browning in the pan for about 2 minutes at most. My cooking points are based on french cooking, not leather-eating british cooking.
 
BudmanTX

BudmanTX

Well-Known Member
cast iron pan on glass top range

cast iron pan on open flame fire pit

cast iron on gas grill, them move to smoker pit with apple wood chips

in my guess for the 3rd one was the best
 
Love2Grow444

Love2Grow444

Active Member
Big Trees said:
What is your preferred method and why?
I've been cooking steaks for awhile but now that I have been correctly pan frying them, I don't think I can ever go back to grilling. I start off by letting the meat (Good quality cut such as a ribeye and from a good source such as a grass fed farm) sit at room temp for a minimum of 30 minutes, then I heat a pan on the stove on max setting until the pan smokes. While this is happening I put a nice layer of cracked sea salt and pepper on each side of the steak and gently press it in. When the pan is smoking, I then put a teaspoon of oil (I like olive) in the pan and give it about 30 secs or so to heat up. I then lower the heat to about 8 and toss the steak in turning it every minute until its done to my liking. Roughly 4 min per side for medium rare/medium. This usually results in a steak comparable to one from some of best steak houses( as long as its a good cut of meat not one bought at aldis or something lol)
Click to expand...
My favorite way to cook a steak now is on my propane ceramic griddle. Skipping the usual details in cooking as they are very similar to yours...I like my steaks medium rare and they come off this griddle like steak house taste and quality. I use a infrared/laser thermometer to make sure the cooking surface is over 400 degrees Fahrenheit to sear each side. Then as you I never let the meat rest on the grill always flipping after the searing stage. As you likely know the searing locks in the juices well. I generally use Mccormick steak and chop seasoning.

The griddle I'm using is the ROYAL GOURMET PD1300...3 BURNER that is found on amazon...best 100 bucks I've ever spent bar nothing!

I am curious why you use olive oil...if anything I'll just throw down a pat of butter...in my experience...using olive oil keeps the outside from getting a good sear/char. HAPPY COOKING!!!
 
SPLFreak808

SPLFreak808

Well-Known Member
Cooking steak with butter is another one, I can't be the only one right? if done right it comes out pretty fucking amazing, it takes a little longer to cook though.
 
Tstat

Tstat

Well-Known Member
Love my new Weber grill, but today I’m having some porterhouse cut 2 inches thick for this Bobby Flay recipe:
  • Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.

  • Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.

  • Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.


 
Jeeyah

Jeeyah

Well-Known Member
I bought a grill for nothing years ago. A Weber. I always cook on a cast iron. The only thing I like the grill for is messy/stinky stuff like chicken wings or scallops or something.
 
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