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Perhaps the biggest advantage to reverse-searing is the ability to smoke the steak by adding hardwood chunks or chips to your low fire. That means no more lukewarm steak and not having to keep hungry people waiting. Check it out.Because the meat rests between the two stages, which allows it to relax and become juicier, the steak can be served hot off the grill right after its final sear. But then why would you be eating steak instead of Ramen Noodles? Well, it is Alton though, and it is pretty cool. I personally think this is a bit of a gimmick and isn’t a real feasible option unless you are a bachelor, living in a college apartment. Now if you really want to get crazy on searing steaks, Alton Brown gives you another option. The flavor and texture searing adds to a steak makes the difference between a good steak and a great steak. Regardless of how you manage to sear your steaks, I highly recommend you try it. If at any point you feel the steak is getting too brown or burned even, yet the thermometer is indicating rarer than you like, move the steak to a cooler part of the grill to let it finish cooking through. We recommend you always use an instant read thermometer to ensure you are cooking the meat just perfect. The outside can tend to brown up quickly, but the inside can still be very rare. Using these methods where you sear with high temperature can make you panic that you are overcooking the steak. Check out the post on pan searing for more details. Possibly the easiest option for getting a good sear on a gas grill (or charcoal) that doesn’t have a sear burner is to use the pan sear method. If you want to cook anything else on the grill, this makes it difficult. With the heat up to about 450, I was able to do a pretty good job of searing the steaks. I then tried using some disposable drip pans to prop the grate up a bit more so the heat could circulate under the grate. But being so close, made bad hot spots and made it difficult to cook the steaks evenly. This got the heat up to nearly 500 degrees F.
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Initially I lowered the grate until it was resting on the Weber’s flavor bars. I played around with lowering the grates.
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and you’ll wind up with a wonderful crusty, flavorful steak.įor gas grill owners without a sear burner, there are some options, but they are more difficult. You can use this safe zone area to finish steaks when someone wants one medium well or, (say it ain’t so) well done.įollow one of our steak recipes, like filet mignon. Make an area with sparse or no coals as a safe zone. Make sure the coals are at least 2 layers deep and evenly spaced. Many even start with a 600 degree sear plate (like a really hot griddle) prior to putting them in a broiler.ĭirect, radiant heat reading, so don’t compare this to closing the lid and seeing higher temps after 15 minutes. These broilers can reach temperatures of over 1800 degrees. Some high end steak restaurants use extremely hot gas broilers to cook their steaks with a good sear. That means just closing the lid to get the internal temps up isn’t enough. You need conductive or radiant heat, either a pan surface, or heat straight from the flames. Reading between the lines of all the science and chemistry on those Wikipedia pages says the grill needs to be HOT.Īnd not just any kind of heat. Caramelization and the Maillard reaction are key to adding flavor, color and texture that you just won’t find in a bland, gray, spongy piece of boiled meat (of course I’m exaggerating here, as I LOVE corned beef). Whether you believe or don’t believe the statement that searing a steak or other cuts of meat seals in juices, I don’t know of anyone that disagrees that it adds a rich element to the flavors of the seared cuts of meat.