Lodge Logic Cast Iron Grill Press
A finishing sear is second only to the grill’s and meat’s starting temperature for grilling a perfect steak. It’s a popular misconception that searing meat seals in the juices, however it is how you get the contrast in taste and texture between the crust and the interior that all the best steakhouses are known for.
This press works equally well with charcoal and gas grills. It will even work on the stove top if you’re broiling a steak in the oven.
I set my press on the grill directly under the hottest point for at least 15 minutes before I throw on my steaks. Cast iron works best when it heats up slowly. A press that is too cool won’t deliver the sear you’re looking for.
Even with the “Cool-Grip” spiral handle, you’re not going to be able to touch it without a grill mitt or tongs if the press is as hot as it should be. Personally, I use tongs for everything from turning steaks, flipping the grill grate to add the hot charcoal, and even for this press.
As with all cast iron, never run it through the dishwasher. Use hot water and the least amount of soap you can to clean it to avoid damaging the seasoning. I always put my cast iron on a burner set on high heat for about 15 seconds to rapidly dry it before applying a thin coat of vegetable oil over all surfaces to prevent rust.
I store my press on the wire grate at the base of my Weber kettle grill.
