Quote:
Originally Posted by Bill Douglas
Try coating the steak with rice bran oil, then it sizzles in the oil. And have the weber very hot.
|
I had that poor little Weber as screaming hot as it would get. It was a Weber Spirit that just doesn't hold a candle to my Weber Summit with a dedicated sear station in the middle. With my Weber kettle and charcoal I just pull the steak once it's within about 20 degrees of finished, cover, remove the cooking grate, add some screaming hot charcoal, put the cooking grate on with the steaks, leave the top off, flip the steaks to the "cold" side when the first side is seared, and rotate the cold side over the charcoals. (Oh! I put the charcoal all to one side of the grill when reverse searing) On a side note, I just bought a cast iron griddle that covers half of the grill so it should be interesting to see what I can produce with it once I've seasoned it.
https://www.amazon.com/Weber-7404-Cast-Iron-Griddle/dp/B0036OQK2Y/ref=asc_df_B0036OQK2Y?mcid=dea197f7e9d83fed9f0f09c ce92f1944&hvocijid=7919357074755313768-B0036OQK2Y-&hvexpln=73&tag=hyprod-20&linkCode=df0&hvadid=721245378154&hvpos=&hvnetw=g&hvrand=7919357074755313768&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9015981&hvtargid=pla-2281435180058&psc=1