I do not find much difference between the grill and the pan when it comes to steak. I think the cook plays a bigger role than the method. A great steak is cooked to the perfect temp (however you happen to like it). I like mine med-rare. I would rather have a med-rare grilled steak than a med or rare pan steak. And the reverse it true as well. As long as you cook it to my desired temp then I will be very happy.
When I cook steaks at home I grill them as I love cooking outside on a grill. During the winter I use my CI inside if I don't feel like going out. The steaks taste just as good, but I have to deal with smoke alarms and ventilation which I do not have to do outside.
If we are talking steak grilled over charcoal, that would be my absolute favorite.....inside red, and outside chared please. And no, I don't give a hoot if it's not good for me. A steak on a gas grill, may just as well be done in a broiler.....it imparts nothing but heat.
Is your grill gas or charcoal Mimi? Either way, give the CI skillet a shot.
__________________ Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
Grilled over wood coals is my absolute favorite...There is something special about meat cooked with the dry heat of wood that's been reduced to coals and embers that cannot be described...It has to be experienced......Commercial lump charcoal runs a close second....The only time I use the grill pan method is when it starts raining, raining, raining, and shows no signs of stopping...This doesn't happen very often....checking the weather forecast is part of the plan for cooking steaks......
__________________ There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
I would have to agree that wood coals deliver the most excellent smokey taste that you could ever imagine. Charcoal is good too and I have even achieved good results through using a gas grill and the right seasonings but I usually cook it very low and add the seasonings right before the first flip and sear the seasonings into the steak.