One thing I learned about quality meat and fish, when you take it off the grill you have to eat it NOW. The meat is still hot, so it's still cooking. My first piece was perfect pink in the middle. I ran around the kitchen cleaning up a little, and when I came back the other two pieces were cooked through. They were still delicious, but the first piece was better. Back in the summer, with every one bummed out about covid, we had a mask on cook out. I had caught a big Yellow Fin Tuna a couple days before. The block party was supposed to be every one walk around and say , Hi. I rolled my grill down on the court and cooked 25 pounds of Sushi grade Tuna, took every piece straight off the grill and handed it to the next in line. Only a few of my neighbors had ever had fresh Tuna before. Lots of happy campers went home that day.
I could ramble on about that skillet. It is just one of the best presents I've ever gotten. When we caught the Tuna, one of my neighbors went. He had never been off shore before. So, the following week he took us out on the Chesapeake Bay Rock fishing. We limited out in an hour or so. Got home, filleted the fish, fired up the grill. Same recipe, a little olive oil. Since the top of the skillet is just as hot as the bottom, there is a learning curve. It only took 2 minutes to cook the Rock Fish. No flipping and cook the other side. Glad you guys got started on cast cook ware, other wise I wouldn't have done my steaks like that!