Whether they’re a gourmet or a backyard griller, people love a good steak — and they don’t mind telling you the best way to cook it either.
Propane proponents say you should taste the meat, not the heat. Fans of the flattop think griddles are great. Kitchen cookers like their beef broiled.
Then there’s the Oregon restaurant that’s staked its claim in the culinary art of cooking the best cuts of beef: charcoal. The cooks at Blackhawk Steak Pit summon their grill power to bring their best to the steaks they cook — rare or well done, they just want to make sure everything is done well.
