Steak: The grill vs The Pan

Discussion in 'Roll It Up Cafe' started by Big Trees, Jun 28, 2015.


Which is your desired cooking method for a steak

  1. Pan

    2 vote(s)
  2. Grill / Smoker

    4 vote(s)
  3. Oven

    0 vote(s)
    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 likes this.

    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 likes this.
    Big Trees

    Big Trees Well-Known Member

    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 likes this.

    ttystikk Well-Known Member

    My whole family uses cast iron pans on glass top ranges, no scratching problems. No iron deficiencies, either!
    Big Trees likes this.

    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.
    ttystikk likes this.
    Big Trees

    Big Trees Well-Known Member

    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.
    Last edited: Jun 28, 2015
    Big Trees

    Big Trees Well-Known Member

    ttystikk likes this.

    SPLFreak808 Well-Known Member

    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
    ttystikk and Big Trees like this.
    Big Trees

    Big Trees Well-Known Member

    No other way to do it. Thats a point for grilling. Its a good excuse to hang out with people and catch a buzz all day.
    ttystikk likes this.
    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.

    brimck325 Well-Known Member

    Right on the coals.

    qwizoking Well-Known Member

    There is only one cooking method i acknowledge..that of course is the grill

    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

Share This Page