Griddle or Grill Side?

[Michael Richards]

I got this great T-bone
that I started a 3 day salt this morning to try to recreate part of this cook from Brad

Surf and turf

This was originally going to be a steak dinner but after I salted the ribeye it wound up sitting in the fridge for 3 days due to some things that came up, and by the time I got around to grilling it I'd also picked up some shrimp. I marinated the shrimp in olive oil, lime juice, white wine...

tvwbb.com

I am going to be cooking it on a rough looking no name kettle on Dec 26 (the last night of our Christmas beach holiday) on my new Lodge griddle/grill combo

https://www.lowes.com/pd/Lodge-Griddle-Cast-Iron-Non-Stick-Griddle/1002642548?cm_mmc=shp-_-c-_-prd-_-sol-_-google-_-lia-_-119-_-grillaccessories-_-1002642548-_-0&placeholder=null&ds_rl=1286981&gclid=Cj0KCQiAlZH_BRCgARIsAAZHSBkebNdeTiOB7JJMZVXm4k_wZSlHjhfi-fiAOfQwgW-KwxQjJDgxUHAaAlO7EALw_wcB&gclsrc=aw.ds

That I will be getting on Christmas, just don't tell my kids I know it is coming.

So what side do I use for this guy the griddle side or the grill side. I have always do steak straight on the grill so looking for thoughts.

 

[JimK]

I'd be going with the griddle side to maximize browning. Grill marks are cool, but a nice, even crust can't be beat.

 

[timothy]

X2 on the griddle side. Mine is a pita to clean when using the grill side.

 

[Greg in Utah]

Agree with both of the above posts

 

[Chris in Louisiana]

I have Grill Grates on a gasser, and they are awesome for steaks. I keep some on the flat side, and some grill side up. Sear on the screaming hot flats, then transfer to the grill ones on low heat until they hit 125-30.

So I’d use the griddle side for a complete sear.

 

[Michael Richards]

I cooked this today, on the griddle side. I did not use the grill, just placed the griddle over the two burners of the stove. 3 to 4 mins each side on the back larger burner at high heat and then on the front burner at low them for another 3 mins each side and done. Only used the salt and a little OVOO on the griddle.
I didn't get any photos, but it turned out amazing. A little more done then then hoped, but still a nice strip of pink (I thought I did OK without my thermoPop). I got a great crust on the griddle and the 3 day salt made the steak almost a buttery flavor.

 

[Michael Richards]

Totally made smash burgers on this griddle tonight when I got home(over the stove again), the crust was amazing.

 

[Dustin Dorsey]

I got a lodge griddle plate for christmas to dip my toes in the griddle thing a little. Anyone use one on a Genesis 1000? I feel like the burners are just too far away to run with the lid open. I also got a thermoworks ir gun I'm playing with. It seems like it was around 360 to 380 when I put the burgers on. I had it at around 500 but was worried that might be too hot. I wasn't aiming to go full smash burger.