• If you are having problems logging in please use the Contact Us in the lower right hand corner of the forum page for assistance.

New BBQ Gadget

burnt

Well-known member
Someone gave me a cast iron griddle as a gift and tonite I tried it out for the first time. Mrs. seasoned it in the oven yesterday so that part was done.

I put it in the barbie on medium for 10 minutes and after turning it to low heat, put the sirloins on until quite pink in the middle. This griddle retains all the juices but the steak sits on slightly raised bars.

The steaks didn't sear like they do over the open flame, but turned out pretty good for a first crack at a new way of doing them. Not quite as tender as other times but very tasty, nonetheless. Maybe normal for sirloin.

Anyone else use a griddle for steak?
 

Ben H

Well-known member
Did you read Al's Obs in the last issue of SGF? If it's tough, you're probably not cooking it right seemed to be the take home message.

Did you have the heat cranked up? I'm thinking it cooked too fast. Sirloin doesn't have the marbling that a ribeye does to insulate it from high heat. With most steaks (I'm cooking grassfed by the way) I sear quickly then finish with lower indirect heat.
 

burnt

Well-known member
It sure wasn't tough, just not as tender as we've been accustomed to. After the griddle was hot, I turned the heat to low and threw the meat on. It actually took a little longer than on the wire grill alone but then I think it was also a little over cooked.
 

Ben H

Well-known member
The other problem I could foresee is that by trying to sear and reduce heat on something like that, the cast iron is going to retain a lot of heat and will be tough to cool down for the final cooking phase.

Was this your own beef that is usually consistent in tenderness? If it was purchased it could be just a tough steak.
 

burnt

Well-known member
Second try to reply to your latest questions Ben. I don't know where my first reply went. :???:

I don't buy beef! I didn't have the grill hot enough to sear the steaks like one would over the flame, so it could be that too much of the juice cooked out. I didn't want to get the griddle that hot because it might stay too hot for too long and end up with a burned steak.

I think it will take a bit of practice to get this down to a fine art. Next time I might try to sear it on the flat side and then flip the griddle over to finish the steak on the ribbed side.
 

hillsdown

Well-known member
I bough my dad a pizza stone for his Bday a few years ago and he started using it for steaks. That is the main complaint my mom had as well Burnt ,the steaks just weren't the same as grilling them. I think the searing is not as consistent as on the open flame.

But the stone makes a heck of a pizza on the BBQ. Fabulous actually just like out of a stone pizza oven with a flame. Maybe give that a try with your griddle.
 
Top