thanking you for all of that info, i’ll definitely invest in a skillet and do some research to make sure i’m treating it / cleaning it well - i’ve heard they’re indestructible and can last generations if you treat them right

and that makes sense that after you’ve done it a few times you sort of get a feel for when you should be taking it out of the pan - some of the cuts the butcher does here are like 2cm-ish, and every time i’ve tried to cook it with direct heat on the bbq it end up over cooked or too rare - cast iron probably holds the heat way better though!!