This

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Here's the deal with salt: You definitely want to salt the meat prior to cooking, but the timing is critical. You either need to salt immediately before placing in the pan/grill, or do it at least 45 minutes prior. If you do it anywhere in between, the salt will definitely draw the moisture out. But thanks to the miracle of osmosis, if you wait at least 45 minutes (preferably longer if you have time, like overnight), then the meat will draw the moisture back inside, along with the salt.

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500+ degree cast iron sear/crust. Finish by poaching in melted butter that's at 130-135 degrees. Monitor the butter temp constantly with a probe thermometer. For extra fun, salt the butter aggressively. For best results have another probe stuck in the middle of the steak. Out as soon as that one hits 130 or even 128.

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"It's not exactly a rocket surgery." D.J.

I grilled chicken wings yesterday.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Made two steaks last night. It's a satisfying feeling to wipe snow off the top of the grill before use

I had to shovel a path to the grill. #FireAndPassion

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

For the winter, get a couple of NY Strip Cuts, bring to room temp, hit with salt and pepper and let that sit for 20. Get your frying pan hot, hit it with oil, steaks get about 3.5 minutes on one side and 2-2 1/2 on the other. After you flip, toss a slice of butter in and melt that on heat and oil. Grab a spoon and baste the steaks with the butter juice.

Absolutely outstanding.

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Team Cutler.

i ordered a pizza

Cooked some thinly-sliced ribeyes for sandwiches yesterday in the cast iron. Best part of the sandwich was the grilled onions cooked in the steak grease. Who needs a grill anyway.

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Made steaks on the grill yesterday during halftime of GB-Dal game

I have one, but a mice infestation (they're all RIP now) in my garage caused the grill to be full of mice droppings. Not going to use it until I can clean it thoroughly. And it's cold as shit in my garage, so it will most likely remain unused until April.

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yeah thats clearly the best part of cooking meat in a pan vs. the grill, that you then have some delicious fat to make a sauce with (or cook onions i suppose)