I would like to try using the blackstone and make some steaks.
The higher end steakhouses normally broil the steak at very high temps, similar to blackstone, in the 800+.
can a cast iron skillet survive and do well in those temps? Anyone try to use a prime grade or higher steak in the blackstone?
I have a friend who wants to try A5 Japanese Wagyu, and at $100 a pound, i don't want to screw it up... lol