Originally Posted by chef2sail
He's not telling you though he just bought a brand spanking new grill. Word has it he cooked dinner on it Saturday night vs the skillet as we smelled dinner wafting down the dock from his boat
I prefer the grill with rocks to a skillet and heating up the boat in 90 degree heat. Takes skill to cook many things on the grill without messing them up.
Me too, though I have a cast iron skillet that has a few uses I would not trust to anything else. One of them is blackening fish. I get that thing as hot as possible and sear the fish about 2 mins and it rocks. Other pans would not do well with that kind of heat. A well cared for cast iron skillet is the best skillet of anything in my opinion. Most people just dont know how or care to keep them properly seasoned. A well seasoned cast iron skillet will fry eggs or anything without sticking and manages it heats on all sides (versus just the bottom like many cheap stainless or nonstick skillets). Anyways, my opinons but you and shawn are the experts.
To cook a steak on the grill and get it as juicy as a pan seared, the trick is to get your grill really hot. Then sear both sides of the steak. It seals the meat. THEN, drop the temp down to where you want to cook your meat based upon internal temps.
This is easiest done on a grill with two burners (or more). Also, many grills on boats (and at houses) either cannot get hot enough or low enough. I use my upper rack on my grill extensively for cooking, and the bottom for searing. With the wind blowing it is always a bit of a challenge, but that is the fun of it.
I almost sound like I know what I am talking about. I don't. I just have fun with it and have learned a few tricks along the way.