Quote:
Originally Posted by cabmandone
I've done steaks on a cast iron skillet. Just not the really good ones. I just can't do it.
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Cast = Maillard reaction
If your steaks aren't great coming out of cast iron, you aren't getting the pan hot enough or they aren't thick enough or you aren't leaving on each side long enough or don't have a good Lodge or similar pan or it's not seasoned... Lot of reasons.
I do plenty of steaks over burning oak on the grille, they are different, but one is not better than the other.
This was dry aged for over a week in the fridge, vigorously washed, salted for an hour. It was phenomenal.
