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Absolutely. I'm very passionate about this issue and I try to spread the gospel whenever possible. A grill can't possibly provide the crust that a cast iron can. My only concern about your steak is the exterior you present in your pictures. Are you a "one flip only" type of person, or do you flip continuously until the exterior reaches its desired crust? I'm a "one flip" person and I like my exterior to look like this:
That crispy exterior with the juicy/tender interior makes all the difference.
That is some good color