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nonhuman · Feb 10, 2009, 10:28 PM

Which is better and why? (Yes, outdoor grilling is superior. But it's not an option at the moment so I'm looking at the alternatives.)

crazycylon · Feb 11, 2009, 01:34 AM

I personally use a indoor grill that can be also used to make Panni and other types of sandwiches grilled. It does steaks very well and fast. I actually prefer flavor of outdoor barbeque but in a pinch the indoor grill is faster for me than a grill pan.

rozwado1 · Feb 11, 2009, 01:38 AM

foreman G5 grill. interchangeable plates you can easily wash. includes one for waffles. F**king #s, man.

waxcrash · 02:08 AM

Cast iron skillet

Ten years ago I watched Alton Brown show how to cook a perfect steak on a cast iron skillet searing it on the stove and finishing it in the oven. I ran out that day, bought a skillet and some steaks. Best cookware I've ever invested in.

Edit: Found the video:http://www.youtube.com/watch?v=PiQ0VOJmCbg

nonhuman · Feb 12, 2009, 11:19 PM

Cast iron skillet it is!

And who knew Alton Brown ever had that much hair?

ShortcutToMoncton · Feb 13, 2009, 10:56 AM

Cast iron skillet is a must for any kitchen

HackManDan · Feb 13, 2009, 11:26 AM

DeLonghi® Cast Iron Indoor Electric Grill: http://www.surlatable.com/product/br...urPicks&page=1

I've had one of things for several years (when they used to be sold at Williams-Sonoma). It's absolutely wonderful. The cast iron grill and open grill surface more resemble a traditional outdoor grill than a standard electric contact grill. It's a pain to clean, but well worth it.

nonhuman · Feb 15, 2009, 02:48 PM

Well, made some pan seared rib eyes last night in the new cast iron skillet. Turned out pretty amazingly. I slightly over-cooked them ending up with one medium and one medium rare instead of one medium rare and one rare, but they were still pretty delicious. Just means I'll have to keep trying until I get it right.

(s)macintosh · Feb 18, 2009, 12:34 AM

I have a full complement of stainless pans in my kitchen, but the 2 pans I use the most are some no-name cast iron pans I bought at Target for like $29.99 each.

One is a 14 inch cast iron skillet.
The other is a cast iron griller.

Searing steaks and pork chops on it and throwing the whole damn thing in the oven to finish is about the best thing on the planet. I also use it to pan sear swordfish steaks. Crispy on the outside and tender throughout.

Don't even get me started on my cast iron dutch oven.

I mainly use the stainless pans to whip up roux & sauces.

tooki · Feb 18, 2009, 07:33 AM

Agreed. I use a cast iron griddle (bars on one side, flat on the other), it's fantastic.

The only thing that sucks is if you use a glasstop stove, cast iron can overheat it and then the stove shuts off!

aberdeenwriter · Feb 18, 2009, 08:42 PM

Originally Posted by nonhuman

Well, made some pan seared rib eyes last night in the new cast iron skillet. Turned out pretty amazingly. I slightly over-cooked them ending up with one medium and one medium rare instead of one medium rare and one rare, but they were still pretty delicious. Just means I'll have to keep trying until I get it right.

After watching waxcrash's Alton Brown vid I looked at a few more and found this gem. It shows how you can use your fingers to gauge the doneness of a steak instantly!

Ingenious!

Well, very clever, anyway.

http://www.youtube.com/watch?v=hc89YRlPSGg

(s)macintosh · Feb 18, 2009, 11:00 PM

Blue rare is the only way to eat a steak.

ShortcutToMoncton · Feb 25, 2009, 12:12 AM

This thread makes me hungry every time I see it! It's 12 in the morning and I want a steak! Rare!

greg

(s)macintosh · Feb 25, 2009, 01:00 AM

As executive chef at Michael Jordan's Steak House N.Y.C. and Tapika, he always gets that elusive steakhouse char. His secret: dipping the steak in a combination of butter and oil, coating it with a generous layer of kosher salt and cracked black pepper, and searing it over the hottest possible fire.

I just pan-seared a steak in this same fashion. Amazing.