Searing on stainless steel griddle versus cast iron

[jasonjax]

I'm planning on cooking 4 massive tomahawk ribeyes next weekend.

I'd like to sear them first and then finish around 300 degrees or so on my Memphis pellet cooker to get a little more smoke flavor as I take them to final temp.

Question - is there a big difference in cast iron versus stainless steel flat top griddle for the sear? I'm thinking no provided I can get the temp where I want it, which I believe I can.

Thoughts?

[Tannhauser42]

I don't know exactly what you're using, but cast iron is generally thicker than alternative products and retains more heat. So, while both SS and CI will get up to the temp you want, the CI will see less of an immediate heat loss when the food is put on it.

[rwalters]

If both griddle surfaces are fairly thick, I’d agree with your thoughts... both will do a fine job. That said, if the stainless surface is thin, I’d be concerned about heat retention once the meat hits it. A good sear needs a constant source of high heat... a surface that cannot maintain high heat (cools down) is not a good thing.

[jasonjax]

This is what will be on searing duty.

https://www.blazegrills.com/product/blaze-30-built-gas-griddle/

[rwalters]

This is what will be on searing duty.

https://www.blazegrills.com/product/blaze-30-built-gas-griddle/

$100 says that'll work just fine :)

[MattGoose]

One of the benefits of doing the reverse sear is that you've effectively dried out the outer layer of meat and tend to get a better, easier sear than searing first.

I've had great results searing off on the stainless Weber inserts.

Good luck!