Taster said he liked the cast iron grill grate BETTER than the cast iron half moon - but you got it wrong in the conclusion by saying he liked the half moon better than the cast iron grill grate,
Absolutely, your guest said grill grate was the best. Thankfully we have the video to see what the final verdict was, but how are we supposed to trust you going forward if you can't report the results accurately?
I came down to the comments to find this one. I agree with you, I heard the true result to be the cast iron grill grate steak was better than the cast iron half moon steak. Roel messed up on that final conclusion.
I have a cast iron griddle for my gas grill, and I use it all the time to prevent flare ups. I use the “grate” side and it does a fantastic job searing those lines!
For beef tenderloin filet, I prefer a solid cast iron pan at about 600 degrees Fahrenheit. I like filet "black 'n' blue." 45-60 seconds on both sides and the rarer, the better. 😁 For ribeye and other cuts with more marbling, I prefer cast iron grill grate to get the job done. Rare to medium-rare is best. 😁
Made me think about those $20 Hibachi BBQ's from many decades ago that (to save cost) also had cast-iron grill grades. Goed voor varkens-karbonaatjes gemarineerd in Conimex ketjap-saus. Popular dutch recipe from the mid 1980's.
As someone who recently bought a cheap-ish grill and was pleasantly surprised to find it came with a cast iron grate with sear grate in the centre I’m very happy. Yet to use it though
I think there was problem with the structure of your test. By having two non-grate surfaces on the same grill I think you were capturing the heat but blocking the essence of the charcoal from penetrating the heat. That may be why your tester did not like the cast-iron half moon as much. Great crust, but less charcoal flavour. I was shocked when you were doing it this way. Realistically a person would have a half-solid surface and a half-grate surface. I actually feel that you have invalidated your solid surface test because of your methodology. To be honest, I think you should run the test again with the methodology that I’ve proposed in order to ensure that you will actually get the full potential of charcoal flavour.
Great vid. Thank you. When i use the stainless grill i make the coals higher on part of the grill. This way the temp increases there and it helps with caramelization and grill marks.
Nothing beats the smokey flavor of a BBQ! Do the test again, solid grate vs half-moon. I'd rather have a BBQ steak than a pan fried steak. If you can combine the both?
I'll would go for the cast iron grill grate But now let Eva test the steaks. I'll be wondering what she would like best Nice video thanks and keep on grilling ♨️ ♨️♨️
It's bad enough we have Harry Soo's Chihuahua judging meat, we don't need a Pyrenean Mountain Dog doing the same. Dogs don't care, they'll just eat the piece of meat nearest to their mouth until it's all gone.
Cast iron is great but retains strong flavours and needs maintaining. Soap stone doesn't. I have the soapstone and would love a video showing the affects of different surface temps... As I've found this makes a world of difference
Steaks were too thin in my opinion. And dry brining at least a day before makes a huge difference. Also the best steak is achieved by reverse searing! You wanna set the Joe at about 250 with the slow roller on or divide n conquer, if u have one. Add a little bit of peach smoking wood in the ash tray for some special smoke flavor. Once u get to desired temp take them off to rest. Open the vents ALL THE WAY. Get the grill up to 650-700 degrees. And now you sear on the soap stone. U get the smokiness from low n slow cooking and then a perfect even sear with the soapstone. The soapstone sears the entire steak without charring it. The cast iron burns the steak. Those black "sear" marks are just charred burned meat that makes it taste bitter. I'll take the stainless grate over the cast iron for searing. It'll do a great job if you get the grill hot enough.
Some of the cast iron gridle half moons have one ribbed side and one flat side. What is the difference when cooking with the ribbed side vs a cast iron grate?
Hi, I think you are using the Iron steel grill little bit wrong in this test. If I’m correct the bars are Triangled, this has a purpose.. points of the triangle upwards (less surface contact with the meat) is for smoking. The opposite side (flat side and more surface contact) is for searing the meat.
Yes unfortunately 2 big stuffups in the video. But nevertheless, it was informative. And both judged cast iron griddle the best, although that wasn't in the video's conclusion
Cast Iron all the way for me on low setting 90 Seconds turn for 90 seconds then flip 90 turn 90 done you get Kris Kross stripes on your meat and rest for 5 / 10 mins cooked like this is the dogs bollocks 👍👍👍👍
Soapstone all the way! 🙌🏻 my favorite cooking surface for perfect searing. I think the stone was not hot enough therefore inferior crust in this test vs half moon cast iron.
As I understand it one of the distinguishing factors of the soapstone vs cast iron surfaces is that it is in fact non-porous rather than porous as you stated. Due to the non porous, ultra flat nature of the soapstone surface it provides maximum contact with food providing a superior sear.
Of course, with that quality of dry aged steak, it would have been great cooked on a piece of foil sitting on top of a toaster! Anyhow, I always prefer an open grate that lets that direct charcoal or wood kiss the steak.
I would have loved if you added a broiler/salamander like the Otto Wilde as the fifth type of "surface". Maybe you could do an Otto Wilde vs iron grate if you still have it?
If you used the cast iron half moon and had the other side of the grill open, so that you could still get the charcoal flavor on the steaks, it would be best.
@@leadgindairy3709 I bring my steaks to about 110-115 degrees over indirect heat, with the lid on, then I seat them. With the set up I mentioned, you can get a good amount of charcoal flavor and a great sear. I do it all the time, although I use a cast iron pan over the coals. I have never had any problems with overcooking or not being able to develop a good crust.
Taster said he liked the cast iron grill grate BETTER than the cast iron half moon - but you got it wrong in the conclusion by saying he liked the half moon better than the cast iron grill grate,
Thanks! I thought I was losing my mind at first. LOL
i had to put my drink down and replay that! Morrison would never mess up like that lol
Yep I had to replay that too!! He said cast iron grill grate was best with cast iron half moon second!!
Absolutely, your guest said grill grate was the best. Thankfully we have the video to see what the final verdict was, but how are we supposed to trust you going forward if you can't report the results accurately?
Lol thought so to 😁
I think you got it wrong, he said he preferred the cast iron grill grate(second steak) the most, not the half moon(last steak).
yeah i noticed that too
I came down to the comments to find this one. I agree with you, I heard the true result to be the cast iron grill grate steak was better than the cast iron half moon steak. Roel messed up on that final conclusion.
Have to agree.. my fav is cast iron grill grate. Enjoyed the video!
He said the cast iron grill grate was better than the cast iron half moon 😅
Reverse sear from charcoal indirect to cast iron griddle is best of all worlds.
It’s all personal preference. My favorite is reverse sear finished on the soap stone..😋
Awesome video! The best steak for me is salted with large salt, on an argentinian grill over real wood embers. THAT is the steak! (or any cut of beef)
I have a cast iron griddle for my gas grill, and I use it all the time to prevent flare ups. I use the “grate” side and it does a fantastic job searing those lines!
CAST IRON GRILL GRATE: I have been cooking on it my entire life. I do have 1 kettle with SS grates, it's mostly used as a smoker.
I switched the grates on my grill to cast iron n it was the best decision ive made
I've been using the cast aluminum "GrillGrates" on my gas BBQ for a few years, and they produce amazing results.
Dry aged rib eyes like these need to be cooked on charcoal, if possible.
The only thing you can finish on gas after you get the real charcoal grill flavor.
For beef tenderloin filet, I prefer a solid cast iron pan at about 600 degrees Fahrenheit. I like filet "black 'n' blue." 45-60 seconds on both sides and the rarer, the better. 😁
For ribeye and other cuts with more marbling, I prefer cast iron grill grate to get the job done. Rare to medium-rare is best. 😁
This.
Awesome video, Roel, brief and informative. Thanks.
Made me think about those $20 Hibachi BBQ's from many decades ago that (to save cost) also had cast-iron grill grades. Goed voor varkens-karbonaatjes gemarineerd in Conimex ketjap-saus. Popular dutch recipe from the mid 1980's.
As someone who recently bought a cheap-ish grill and was pleasantly surprised to find it came with a cast iron grate with sear grate in the centre I’m very happy. Yet to use it though
Did a 320gr (3cm thick) ribeye indirect, then finished it on the soapstone. Soapstone was super hot and the crust was amazing!
I think there was problem with the structure of your test. By having two non-grate surfaces on the same grill I think you were capturing the heat but blocking the essence of the charcoal from penetrating the heat. That may be why your tester did not like the cast-iron half moon as much. Great crust, but less charcoal flavour. I was shocked when you were doing it this way. Realistically a person would have a half-solid surface and a half-grate surface. I actually feel that you have invalidated your solid surface test because of your methodology. To be honest, I think you should run the test again with the methodology that I’ve proposed in order to ensure that you will actually get the full potential of charcoal flavour.
Reverse Sear on a half moon cast iron hands down. you get the smoky flavour and the good crust.
I agree with Tim Lau!... a solid frying pan with garlic butter!
I watched the video out of curiosity but I already knew cast iron grill was the best!
He liked the cast iron grill grate one the best!!!!
All the surfaces! 🔥🔥🔥🔥
Great vid. Thank you. When i use the stainless grill i make the coals higher on part of the grill. This way the temp increases there and it helps with caramelization and grill marks.
Reverse sear. Low and slow smoke with thick steak, and then sear on ripping hot cast iron.
I also prefer a solid cast iron surface.
Roel, you got the final verdict wrong brotha! He preferred the cast iron grate over the griddle!
What about porcelain grill grates? I’ve never tried them myself but I have friends that swear they are the best ever
Yes!
No why are you deceiving him he preferred the cast iron grill as well
Nothing beats the smokey flavor of a BBQ! Do the test again, solid grate vs half-moon. I'd rather have a BBQ steak than a pan fried steak. If you can combine the both?
Awesome video! Keep up the good work.
glad i bought the cast iron grill grates for $25 lol
I have tried cooking steaks with so many different methods. Nothing comes close to a grilled steak on a cast iron grate.
I'll would go for the cast iron grill grate
But now let Eva test the steaks. I'll be wondering what she would like best
Nice video thanks and keep on grilling ♨️ ♨️♨️
It's bad enough we have Harry Soo's Chihuahua judging meat, we don't need a Pyrenean Mountain Dog doing the same. Dogs don't care, they'll just eat the piece of meat nearest to their mouth until it's all gone.
IN AUSTRALIA I FOUND THE ANSWER TO WHY THE SHRIMP DONT FALL THRU THE 'BARBI', ITS GRILL!
Mmm. Cast Iron. I have the cast iron griddle plate. I need to get that out more often...
Cast iron is great but retains strong flavours and needs maintaining. Soap stone doesn't. I have the soapstone and would love a video showing the affects of different surface temps... As I've found this makes a world of difference
I think you are using the stainless steel grates wrong. You need the heat of the charcoal to sear the steak, not the grill grate
Haha you must get sick&tired by now: he agreed with you! Your verdicts were identical PitmasterX 🤭
Steaks were too thin in my opinion. And dry brining at least a day before makes a huge difference. Also the best steak is achieved by reverse searing! You wanna set the Joe at about 250 with the slow roller on or divide n conquer, if u have one. Add a little bit of peach smoking wood in the ash tray for some special smoke flavor. Once u get to desired temp take them off to rest. Open the vents ALL THE WAY. Get the grill up to 650-700 degrees. And now you sear on the soap stone. U get the smokiness from low n slow cooking and then a perfect even sear with the soapstone. The soapstone sears the entire steak without charring it. The cast iron burns the steak. Those black "sear" marks are just charred burned meat that makes it taste bitter. I'll take the stainless grate over the cast iron for searing. It'll do a great job if you get the grill hot enough.
Check the video again, conclusion is different, the new guy said cast iron grill was the best
Nop, Grillmaster X confuses him and lead him to answer that
I am gonna start my TWO Big Joe’s! OMG…That is pure torture man! :-)
I am still on my Weber 57cm BBQ making winter BBQ a freeking challenge
Great test ! At which temperature on the Kamado thermometer do you put on the steaks so after heating up the griddles?
Some of the cast iron gridle half moons have one ribbed side and one flat side.
What is the difference when cooking with the ribbed side vs a cast iron grate?
What about a stainless steel teppanyaki plate? They're the best.
The stainless steel will be the most versatile and low maintenance of all the options.
Add butter as you take them off to rest and you will never use a steak sauce ever . I keep both kinds for company.
I prefer ceramic on my Napoleon gas grill
Where do I get that tiny offset smoker?
Hi,
I think you are using the Iron steel grill little bit wrong in this test.
If I’m correct the bars are Triangled, this has a purpose.. points of the triangle upwards (less surface contact with the meat) is for smoking.
The opposite side (flat side and more surface contact) is for searing the meat.
Yes unfortunately 2 big stuffups in the video. But nevertheless, it was informative. And both judged cast iron griddle the best, although that wasn't in the video's conclusion
Cast Iron all the way for me on low setting 90 Seconds turn for 90 seconds then flip 90 turn 90 done you get Kris Kross stripes on your meat and rest for 5 / 10 mins cooked like this is the dogs bollocks 👍👍👍👍
Where the grillgrates at?
Were did you get that mini grill??? I love your vids.
th-cam.com/video/vpHf4dLcAYs/w-d-xo.html
Isn’t a sear ‘mark’ on a steak just burned meat!? I feel like Guga would have an opinion on this.
Hello buddy. Your a nice guy, you need to change the formula for making videos ❤️
Voortreffelijk
I would say if you're gonna "grill" a steak then you would use a "grill"..same as if you would use a smoker to smoke a steak.
Should’ve done caveman style. Directly on the coals.
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
Slika vam je sva nevibljiva
dude you got it wrong at the end fix your video lol
Soapstone all the way! 🙌🏻 my favorite cooking surface for perfect searing. I think the stone was not hot enough therefore inferior crust in this test vs half moon cast iron.
Hey pitmaster! Can you try a Ukranian recipe in support of my country? It would be amazing to see you make borsht or pelmeni.
As I understand it one of the distinguishing factors of the soapstone vs cast iron surfaces is that it is in fact non-porous rather than porous as you stated. Due to the non porous, ultra flat nature of the soapstone surface it provides maximum contact with food providing a superior sear.
Of course, with that quality of dry aged steak, it would have been great cooked on a piece of foil sitting on top of a toaster! Anyhow, I always prefer an open grate that lets that direct charcoal or wood kiss the steak.
Got an idea for you:
Taste-test different breeds!
Aberdeen Angus Vs Dexter Vs Hereford Vs Texas Longhorn Vs Wagyu etc, etc
Do you use butter to make everything juicy because I totally saw that
what about kamado joe fish and vegetable grate?
Great video. Answered so many questions I’ve always had. You made me better at grilling. Thanks PX!
Agreed, years of trying... cast iron grates!!! 👍
I would have loved if you added a broiler/salamander like the Otto Wilde as the fifth type of "surface". Maybe you could do an Otto Wilde vs iron grate if you still have it?
First time I have seen one of your videos ... enjoyed it and was going to subscribe up until you got the conclusion wrong.
Maybe a small editor error at 4"15'? It looks like grill marks on the plain griddle.
Great video. Comparison technique videos are my favourite.
I have a webber with a half moon stainlees griddle. I liked to smoke the steak offset . Then sear on the griddle with butter. Best of both worlds.
What’s the soapstone best used for then? I bought it because another channel said it was good for steaks lol
You got bots in your comment section, good job
I use half cast iron grill grate and half cast iron half moon. I use higher heat with a reverse sear though.
I think I will stick with a gas grill. Much easier to use on a daily basis
Try "grill grates " that's the best way to grill and less cleaning
I prefer a flat cast iron surface for steaks for sure.
I see only carpaccio😂😂🤷
The fifth option is "caveman style" - no gilling surface at all. Just the bare charcoal.
next level shtt bro
If you used the cast iron half moon and had the other side of the grill open, so that you could still get the charcoal flavor on the steaks, it would be best.
Not in steak searing, at no point do you close the top of the grill, just searing flip and searing, no cover to hold in the smokiness
@@leadgindairy3709 I bring my steaks to about 110-115 degrees over indirect heat, with the lid on, then I seat them. With the set up I mentioned, you can get a good amount of charcoal flavor and a great sear. I do it all the time, although I use a cast iron pan over the coals. I have never had any problems with overcooking or not being able to develop a good crust.
First