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Old 06-01-2010, 06:07 PM   #11
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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.

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Old 06-01-2010, 07:44 PM   #12
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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.

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Old 06-01-2010, 08:06 PM   #13
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I like doing my steaks on the grill (charcoal). It can be a tough call for me though with the amount of time it takes to the get grill ready and the very little time it takes to "cook" the steak.
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Old 06-02-2010, 10:32 AM   #14
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Originally Posted by FrankZ View Post
I like doing my steaks on the grill (charcoal). It can be a tough call for me though with the amount of time it takes to the get grill ready and the very little time it takes to "cook" the steak.
Yes Kayelle it is charcoal, I do like gas for its ease, but charcoal for flavor...

Frank I agree thats why I always plan on doing something else on the grill like corn, or potatoes, so I don't feel like I lit it up just for a few minutes cooking time...
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Old 06-02-2010, 10:44 AM   #15
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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......

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Old 06-04-2010, 02:29 PM   #16
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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.

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