No pictures tonight, just straight facts.
Tonight was my second opportunity to grill steak on the cast iron grill. Last weekend’s steak was good. Tonight’s was mind-blowing.
If the seasoning of one meal on the cast iron grill makes this much of a difference, I can’t wait to taste my food after using the cast iron grill for a year.
The tip I garnered from tonight’s steak is pretty simple and common sense: buy your steak thick with a good bit of fat. I chose a thick New York Strip tonight. I picked a steak with a nice rim of fat along the edge, but minimal marbling through the middle. The Whole Foods butcher offered to cut my steak into two so it would be thinner. I declined.
The thickness and fat are very important. The thickness allows you to grill the steak long enough to garner some serious char from the cast iron grill without overcooking your steak. The fat provides some flare-up to give your steak that quick-fired flavor. I used Montreal Steak seasoning, which I absolutely love. Every bite of the steak was delicious, with the still-hot char coloring the flavor of the beef. Steak heaven.