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Unread 01-23-2013, 11:10 AM   #35
fingerlickin'
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Cast iron is definitely the way to go. I was taught only to touch the meat once while it's on the grill, when you flip it. I've modified that to 2 because I love the crosshatch look. Put the meat on and let it go, then a 1/4 turn to get a nice crosshatch and then once more to flip it. I know you can get better flavor from a nice even char, but those fancy steakhouses usually have an 1800* broiler which I don't have. I do have a cast iron pan, but there's just something sexy about nice grill marks.

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