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A nephew works as a chef in a high end steakhouse and he tells me the best way is on a hot cast iron flat griddle. So, my wife picked up a little cast iron flat griddle at Aldi's (of all places, LOL!). I use it on a Weber gas grill, it just sets on the grates. Turned up high for a bit, smoking hot. I pam the steak lightly. I have been getting these great 2" thick rib eyes or NY Strips and it takes about 6 min. per side turned once, no fork, only tongs. I get the internal temp to about 125F (use a digital thermometer) and then let it rest for a bit. It turns out perfectly caramelized and medium rare. Never over an open flame. There are a lot of ways to cook steak and this is just one way that works for me. I have ruined a lot of meat on grills over the years and this way was a revelation. I prefer cooking steaks and fish outside so the house doesn't get smoked up.
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