Blackstone 22" griddle for $99 at Walmart!!

spoon059 wrote:
Clearly y'all haven't eaten (or didn't realize you had eaten) a steak on a flattop. It cooks WAY better than a grill. I can get one side piping hot and sear a beautiful crust on it (we prefer a little olive oil and some Montreal steak seasoning), then move it to the warm side and finish cooking to a perfect 134 degree medium. While the steak is cooking, we grill up some potatoes with a little olive oil and steak seasoning. Once the steaks come off we toss some fresh green beans on the grill and steam them up while the steak rests. Absolutely delicious.

Many steakhouses cook on a flattop or a frying pan. Very few actually "grill" steaks. The thermal mass of a steel or iron cook top allows for a more even transfer of heat, as opposed to a grill that has flareups from grease. You do what you do, but don't knock a process that you don't know (or don't know that you know).

Yes, it's pretty obvious that cooking on a flattop is a better process for cooking steaks in a restaurant. And some are very good, but none can compare to a rare steak off the grill. And if the meat is good, there really isn't any need for anything to help the taste.