We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Our doctrine here at Maggie's HQ is that charcoal grills are good for some things (corn on the cob, burgers, hot dogs, turkey, barbecue stuff, Bluefish, Striped Bass, grilled vegetables), but only cast iron is for good steaks (eg ribeye, NY strip, porterhouse. I will not eat London Broil). Readers know that ribeye is my favorite by far. In our current dietary regime, one thick ribeye makes the foundation for 4 substantial meals, probably with some left over.
First, preferably use Flaxseed oil to season your pan, or second choices lard or bacon fat. Not plain vegetable/peanut oil.
Rib eye is my favorite too. First let it come to room temp if not already. Salt it with sea or kosher salt. Fry it for two minutes on a hot cast iron pan in bacon fat and then without flipping it, broil it for another two or if thick, more minutes.
I marinate in vinegar, white wine or red wine vinegar, and spices and other stuff - then if a tough cut like sirloin steak (bottom round) and I'm frying, I place a pat of butter on top to counter act the acidity, in the last 3 minutes of cooking. If we want it well done (my daughter) I will cook in water for a little bit then drain the water off and fry. Olive oil. pat of butter on top of each side. So it's not burned.
(granola munching foodies just keeled over in horror from my unhealthy food preparation- ha)
when you get an entire beef, or a 1/2 you get a bunch of smaller steaks cut from the hind end that tend to be tougher. We usually save these cuts to eat last. (I think in supermarkets these cuts are made into beef stew cubes or something similar)
and london broil is one of my favorites, but you need really low heat. My grill has side burner for smoking and i put charcoal in that side, while the london broil is sitting on the next grill (it has an opening to let heat in) in a pan with some kind of fluid. Usually water, or italian dressing or both. Takes forever but it's not tough. I cook brisket this way, it takes 5-8 hours, and you don't need a knife to cut it, it's like corned beef.
I think BirdDog should come over for dinner sometime.
It was a perfect video until the very end when he referred to a grill as a barbecue. Grilling and BBQ can be done on the same device, but they are not the same thing. BBQ is when you smoke a brisket for 12+ hours. Grilling is when you cut a chicken in half and place it over hot coals for a little while.
Bird Dog, you need to get a sous vide. It takes "low and slow" to the next dimension-- I mean like, 24 hours, held at the temperature you want to be when you eat it. The cast iron pan is just for the finishing sear and a pan sauce with the browned bits.
I was skeptical, at first. I'm not a "foodie" by any means. But man-oh-man, it's awesome. You'll NEVER dry out a piece of meat again, regardless of how lean it is. All of the connective tissue melts and stays in the meat as moisture. The marinade penetrates far more, since it's vacuum sealed. It's dead easy to cook. Did I mention it's awesome? Let me say it again: it's awesome. Get the cheapest cuts, and eat like a king.