Originally Posted by Frosty (Post 10010935)

Hah - I can.

Originally Posted by Dayze (Post 10010941)

NERD!!!!!!!!


:D

Originally Posted by trndobrd (Post 10010922)

After a couple times with the thermometer, you'll get a good feel for how long it should take and you won't have to use it every time. Also, it should be 135 not 145 for medium rare.

Originally Posted by R8ers (Post 10010917)

I can cook a steak in an iron skillet better than most people can cook on a grill anyway

Originally Posted by sedated (Post 10010988)

I prefer mine in cast iron too. Sear every side in bit of bacon fat, then throw it in the oven to finish. Makes a crust you won't soon forget.

Originally Posted by R8ers (Post 10011000)

Most people would rather look cool and manly with the fire and the grill :D Don't mess it up for these guys.

Originally Posted by R8ers (Post 10011000)

Most people would rather look cool and manly with the fire and the grill :D Don't mess it up for these guys.

Originally Posted by R8ers (Post 10010917)

I can cook a steak in an iron skillet better than most people can cook on a grill anyway

Originally Posted by vailpass (Post 10011005)

It's not that. I spend almost all my time outside, never touch the stove.

Originally Posted by BCD (Post 10011010)

Doubtful. You cannot replicate the flavor of cooking over charcoal/wood.

Originally Posted by R8ers (Post 10011023)

There are so many variations in temps on a charcoal or wood fired grill, Iron skillet is consistent every time. Thats just my .02


Nothing pisses me off more than a high dollar quality piece of meat destroyed on a grill by someone who sucks at grilling.

3 ingredients

Kosher Salt (put on the steak when it is sitting out to get to room temp)
Fresh Cracked Pepper ( while it's cooking)
Clarified butter Brushed on steak after it's finished (let sit for 5 mins)

Originally Posted by R8ers (Post 10011023)

There are so many variations in temps on a charcoal or wood fired grill, Iron skillet is consistent every time. Thats just my .02


Nothing pisses me off more than a high dollar quality piece of meat destroyed on a grill by someone who sucks at grilling.

3 ingredients

Kosher Salt (put on the steak when it is sitting out to get to room temp)
Fresh Cracked Pepper ( while it's cooking)
Clarified butter Brushed on steak after it's finished (let sit for 5 mins)

Originally Posted by trndobrd (Post 10010884)

Purchase and use a good meat thermometer.

I like to put a little salt, pepper and dash of lowry's on KC strips that are just below room temp. Get the coals nice and glowing red hot, then hit each side for about 2 minutes with the lid up. Then turn again and rotate 90degrees and give it another 4 minutes with the lid down. At that point, there should be red juice showing and I check (only once) the temp, flip the steak over one last time (rotate 90degrees), close the lid and give it about one minute, plus one minute for every five degrees away from 145 center temp. Take off the steaks, give them at least 5 minutes to rest, and enjoy a perfect, juicy, medium-rare steak with beautiful cross-hatched grill marks.

Originally Posted by vailpass (Post 10011032)

I have an infra red grill and a gas grill. Too lazy to charcoal. I'm not destroying steaks, just want to tune my cooking. My steaks are good, looking for great.