Cast iron pan or steel griddle

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

paneraica

Fire Starter
Original poster
Jul 26, 2020
44
14
Was thinking about buying a 10" Lodge cast iron pan, but I recalled I also have my mothers old Frigidaire steel griddle which I make hamburgers on

It's 3/16" thick. Figured I could sear steaks on it.

Still testing ways to oven cook thick steaks. Tried a previous method someone mentioned with a reverse sear and aluminum pan (late, so didn't search name).

Suitable?

Thanks

DON
 
Still testing ways to oven cook thick steaks.
Cast iron skillet on the stove , then into oven to finish is a great way to do steaks .
Go into the preheated skillet dry . If the steaks aren't dry enough , I will add a bit of oil .
20211212_175015.jpg
Let it get a crust , then flip and let the other side brown some .
20211212_175521.jpg
Then add butter , garlic , rosemary and some thyme .
20211212_175623.jpg
Spoon some of the butter over the top , then into the oven to finish .

Use whatever flavors you like . Could be just butter .
 
what chopsaw said is the way i do it (I tend to add oil and heat until smoking before searing my steaks). Crank the heat up to 500 on the oven. I will put a steak in for about 6 minutes at 500 for medium rare myself but i have found it can vary oven to oven. I have found that SS skillets don't give me as good of a crust, but I think that might do with the quality of pan.
 
  • Like
Reactions: chopsaw
If you can sear burgers on it, you should be able to sear steaks. I, myself, prefer sous vide to oven, but I might try:
- Bring the steak up to temp in the oven and then let it rest on a cutting board.
- While it rests, blast the griddle with as much heat as you can.
- Finally, use metal tongs to press each side of the steak to different parts of the griddle to get that sear.
Or, after cooking, just blot the meat dry with a paper towel and use a plumber's torch.
 
Sorry for the late reply. Got no sleep Thursday night. Knocked me out for the day.

Last question on skillet temp

One site said medium - 6 on my stove

Another said super hot - 9 and coil red

Forget what they said how long, but will recheck

Costco steaks. Most I ever spent on them

Thanks

DON
 
Sorry for the late reply. Got no sleep Thursday night. Knocked me out for the day.

Last question on skillet temp

One site said medium - 6 on my stove

Another said super hot - 9 and coil red

Forget what they said how long, but will recheck

Costco steaks. Most I ever spent on them

Thanks

DON
I tend to run mine on medium high and wait for the oil the start smoking before I slap the room temp steaks on. I hope this helps. I have a gas stove so that may make a difference.
 
I tend to run mine on medium high and wait for the oil the start smoking before I slap the room temp steaks on. I hope this helps. I have a gas stove so that may make a difference.
Thanks. Looking at difference methods and it just starts getting confusing.

Will have to run through a number and come to an agreement with them.

Will most likely buy a cast iron pan. Local place has a 10" Lodge for $30

Have a good weekend
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky