It Is So Worth It To Have A Great Steak

Thanks for the tip. I will now have to check into a CI pizza pan.

Leo Benson wrote:

The difference between the stone and the metal is the stone, properly preheated, will draw moisture out of the crust, making it crispier but with the chewy, not cracker, texture, c.oser to New Haven style. The metal just "fries" the bottom, c.oser to Greek style. The stone gets closer to a brick oven, wood or coal fired, pizza.

I know that's the rule Leo, but It doesn't effect my bread or pizza's that way. I've been baking bread on my 14" CI pizza pan for a couple of years now and get a nice brown chewy crust.

I prefer the stone. I ve had mine in the house oven for about 8 years, I never take it out. The stones in the BBQ are 4 years old. I've found them to be very durable.
The difference between the stone and the metal is the stone, properly preheated, will draw moisture out of the crust, making it crispier but with the chewy, not cracker, texture, c.oser to New Haven style. The metal just "fries" the bottom, c.oser to Greek style. The stone gets closer to a brick oven, wood or coal fired, pizza.

Chuck eye steaks are very good. They run about $5/lb in our area. We haven't bought filets since we found out about the Chuck eye steaks. Look for good marbling.

CA POPPY wrote:
We got the Lodge pizza pan, also from Amazon, and found we had never had pizza with a properly cooked crust before.

I agree. I also bought a peel and after heating the oven and pan to 500 I slide the pizza on it. Always a nice crisp crust and no clean up. It works as well for bread and it isn't fragile like a stone.

I WANT that grill pan! Lodge makes such great cookware, and so cheap! And made in USA (I think.) We got the Lodge pizza pan, also from Amazon, and found we had never had pizza with a properly cooked crust before.

mikeandlisa wrote:
Agreed. I don't care for pan fried steaks either that's why I use a "grill pan".

I would also love a good NY strip or Ribeye if I could find one that was tender. No such luck where I am so I will continue to buy the Filet Mignons here:)

Have the butcher get you one with tons of marbling that is what makes them tender and flavorful. When they are ready to take from grill put a glop of butter on them, that is what the fine steakhouses do.

Good crusty bread warm, baked potato dreneched in butter and sour cream and a salad. Cost ya $80 at Mortons, $12 at the RV.

Agreed. I don't care for pan fried steaks either that's why I use a "grill pan".

I would also love a good NY strip or Ribeye if I could find one that was tender. No such luck where I am so I will continue to buy the Filet Mignons here:)

TexasShadow wrote:
call me strange, but I don't care for filet mignon.
it's tender and flavorful enough, but it looks like a mini pot roast to me.
I much prefer t bones or rib eyes, cooked in a pan or on the grill or under the broiler.
a little lemon pepper and some garlic powder and presto, I've got exactly what I like best.

Nothing strange at all. Rib Eye for me too. More fat which equals more flavor. Don't care much for filet.

WyoTraveler wrote:
The filet mignon is a very good cut of beef. Not sure I'd throw it in a frying pan. We order them 2 inches thick. Wrap them with bacon and 5 minutes on each side on the grill. At $15 a pound the frying pan won't work for me. However, pretty hard to ruin a filet mignon.

Roger this, WyoTraveler!!!