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tater · 01-22-11, 08:53 PM

I season the meat before I cook it, not after. In fact, well before I cook it. I take it out, and salt it, then let it come to room temp before I cook it 9or whatever it gets to in an hour out of the fridge).

I used to grill, but now I virtually never do. I cook steaks on my cast iron pan on my 22k BTU burner, hot, then if thick I put the pan into the over to finish them.

For really thick, "who's your daddy" steaks (2+ inches) I might use longer cooking, low heat (same cast iron).

It's all about the golden brown sear.

BTW, until you get the feel for your grill (or pan), I'd suggest a digital probe thermometer. Set it to ~116 for rare (the steak will "coast" another ~5° after cooking while resting). Dunno what the medium temp is... 130 (so set temp 5° below that).

ALWAYS rest meat after cooking. Always. 5 minutes minimum. If you cut a steak and "juice" pours out, it's not rested. Rested steaks look like "fake" pictures, they are gorgeous red (unless ruined by overcooking to more than medium

).

01-22-11, 08:53 PM	#7
tater Navy Seal Join Date: Mar 2007 Location: New Mexico, USA Posts: 9,023 Downloads: 8 Uploads: 2	I season the meat before I cook it, not after. In fact, well before I cook it. I take it out, and salt it, then let it come to room temp before I cook it 9or whatever it gets to in an hour out of the fridge). I used to grill, but now I virtually never do. I cook steaks on my cast iron pan on my 22k BTU burner, hot, then if thick I put the pan into the over to finish them. For really thick, "who's your daddy" steaks (2+ inches) I might use longer cooking, low heat (same cast iron). It's all about the golden brown sear. BTW, until you get the feel for your grill (or pan), I'd suggest a digital probe thermometer. Set it to ~116 for rare (the steak will "coast" another ~5° after cooking while resting). Dunno what the medium temp is... 130 (so set temp 5° below that). ALWAYS rest meat after cooking. *Always. 5 minutes minimum*. If you cut a steak and "juice" pours out, it's not rested. Rested steaks look like "fake" pictures, they are gorgeous red (unless ruined by overcooking to more than medium ).