Just caught up on some of the posts that I havent read for some time now. Im really busy at the restaurant/bakery (I own now two years) I just started dinners in Oct for the first time in the history of the building. So there is not alot of time to have fun at Chef Talk, sorry to say. Here I am tonight during a slow time of the month. I just read through the posts about the steaks and the "after taste etc". I have to use a cast iron grill pan, as I do not have a grill. I am getting a great steak off of it. First I buy 1-1/2" plus Delmonicos.
and its sooo marbled that I dont have to do anything to it. Now the downfall to this is that I cannot do to many at a time. Problem! We are not in our busy season, yet. The other scarry thing --I have only 4 burners and a 4 burner griddle top. Hence, 4 at a time. ugh! Dont like searing and finishing in oven. The time they stay of the griddle developes a dark dark sear and a great taste. I think the cast iron grill pans are wonderful if you dont have a grill. Id like to see your comments. W
and its sooo marbled that I dont have to do anything to it. Now the downfall to this is that I cannot do to many at a time. Problem! We are not in our busy season, yet. The other scarry thing --I have only 4 burners and a 4 burner griddle top. Hence, 4 at a time. ugh! Dont like searing and finishing in oven. The time they stay of the griddle developes a dark dark sear and a great taste. I think the cast iron grill pans are wonderful if you dont have a grill. Id like to see your comments. W
