Cast Iron or Charcoal Grill?

[mcblink]

For New York Strip Steak?


I am a fan of both methods, given that they are done properly.

I'll take it Medium Rare, err on the rare side, pls

Tnx

 

[LRT]

Gibson

 

[mcblink]

Gibson

Grill or pan?

Also...where to find either?

 

[LRT]

Light smoke with apple wood on the grill

 

[Hackmaster]

Charcoal grill gives a nice flavor, but a cast iron skillet sears the meat locking in juices.
Both are great. Charcoal is easier. BUT if you have the skillet and a gas burner, I'd go that way.

 

[Thatbastarddon]

Both.
Reverse sear....indirect for a few....with a chunk of cherry-wood over the coals.
Cast iron over the coals for the final sear.

 

[Mr Grumpy]

I would charcoal grill the Fender, and keep the Gibson safely away from fire (the nitro doesn't like it).

Charcoal grill has a nice flavour.

 

[iblive]

I’ve done both. My grill is gas. It’s a convenience thing. I also have a small camping Weber I occasionally break out when I feel like doing charcoal.

 

[mcblink]

Both.
Reverse sear....indirect for a few....with a chunk of cherry-wood over the coals.
Cast iron over the coals for the final sear.

This is a good approach. While I don't have any cherry wood handy right now (although it's readily available) I like the methodology. Trick is knowing exactly when to do exactly what, and if misjudged, comes out with jerky.






And jerky is/can be one of the most bestest things evar.

 

[CabanaBoy]

My two favorite cooking things - cast iron and grill.
Both Gibson and Fender are perfectly fine with me too

 

[Thatbastarddon]

This is a good approach. While I don't have any cherry wood handy right now (although it's readily available) I like the methodology. Trick is knowing exactly when to do exactly what, and if misjudged, comes out with jerky.





And jerky is/can be one of the most bestest things evar.

Indeed! A thermometer does come in handy with this approach...another variable is thickness...
I just did a 2 inch steak. I took it up to 103° internal, then seared....when I thought it was blackened enough I found an internal temp of 113°....slid it off the coals, and let it come up to 116°(took about 2 minutes)...
It was very near perfect....pic’s to come on the “what’s on the grill” thread...