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Steak on the barbeque? Opinions on a cast-iron pan or directly on the grill?

I've read that because the pan or skillet is solid, it gives the outside of the steak a much more crusty texture. This seems to be what I find in most top steakhouses. Does anyone cook their steaks this way ? Just to be clear. Either way will be done on the barbeque, not indoors. It's just a question of the pan or directly on the grate.

Public Comments

1. I cook all my meat in cast iron. I feel that it evenly cooks the meat. I have a grill cast iron skillet and it leaves the lines on the meat as if I grilled them on the grill. Try it you'll like it.
2. cast iron will give you a crusty steak, but you have to use high temperature too and put the steak on the iron only once the iron is completely heated in order to get the crust and avoid sticking. you can also paint your steak with oil before cooking it, it will improve the flavor and give you a crust not so dry. check these BBQ sites for complete info: http://bbqblog.com/ http://www.bbqjunkie.com/ http://www.bbqguyblog.blogspot.com/ http://www.bbqblog.net/
3. I've only pan-seared steaks a couple of times (very popular French method.) They have to be VERY thick cut steaks to do this properly or they will overcook. The French tend to pan brown them in butter, and who can argue with butter! I've always preferred my steaks directly on the grill. A couple of tricks: Make sure you sear the steaks at high temperatures on both sides to seal in the juices. Just a moment or two on each side (VERY high temp or open flame) until they are browned or get nice grill-lines. Put them on low or indirect heat after they sear until they are done to desired doneness. I like mine pleading-for-its-life rare or medium rare at most. Season them on the grill with pepper and garlic and onion powders. (People always forget the garlic and onion powder in favor of just salt and pepper but G&O gives it a perfect flavoring,) DON'T salt them until after they are off the grill however. Salt can increase the dryness of a steak even though the flavoring tends to be a little better if salted on the grill. Brush a little (just a little) good olive oil on them as they grill to keep them nice and juicy. A quick brushing on each side is fine and a little olive oil goes a long way.
4. depends which flavor you are going for.....the 2 methods give different results...both are good. if you cook in the pan i would add a peppercorn sauce!!!! otherwise, you can do just salt & pepper or terriaki on the grill...
5. My preference is directly on the grill. I think the flame needs to touch the meat.
6. Directly on the grill! In a separate container mix 1/2 bottle of Kinkomans Soy Sauce and add (Powdered) Garlic Powder. Not the granulated stuff. Shake well till dissolved. Brush on your steaks as they cook. Use a fork to pierce holes in the meat so the juice seeps in. Cook till done to your liking. They are the best!
7. Personally I only pan sear with cast iron really thick cuts, like a 2" or so thick filet. Then oven cook the rest. I don't think on ribeye or pretty much any other cut of meat you want it to be crusty, imho.