Yup griddle pan all the way if you can't chuck it on the BBQ. Don't like pan fried steak personally. My heart sinks when you see them chuck a stunny steak into a frying pan.
Have a nice Le Creuset griddle pan which was worth every penny. Regularly cook veg on it too.
My golden rule, either season it no more than ten minutes before you cook it or season it on both sides and leave it over night in the fridge, uncovered and on a rack... trust me, it won't dry it out as the juice that are extracted by the salt have time to be reabsorbed.
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