Steak on the flat top

[SierraBBQGuy]

A while back I converted my gas grill to a flat top, purchased this griddle which is custom built to the size needed.

https://griddlemaster.com

I decided there is virtually nothing I can’t cook on a griddle that I can on a gas grill, but the griddle is so much more versatile, plus the essential smash burger. I have plenty of other grills for charcoal grilling.
I’ve come to prefer thick cut steaks, usually Rib Eye using reverse sear sear method. This is the one technique that I’ve not found a great solution on the flat top. I’ve seen where the steak can be placed on a covered rack as a solution, but not easy to get precise temp control. So I normally would SV the steak before searing on the flat top.
Anyone else here have a technique for reverse sear, with the flat top?

[BBQPhil]

I find that I need a higher temp than I get from a gas grill. Best is charcoal a 3-4 inches under the grates so the flames kiss the surface of the steak. I also use Oakridge Carne Crosta that provides a great outer black crust.

[RonB]

I use Carne Crosta on all my steaks and love it.

[pkadare]

Pretty sure the question was about using the griddle for the low and slow portion of the reverse sear. The sear part of it is easy, just get the griddle screaming hot. My question is why try to force a cooking tool to do something it isn't designed to do when you've got other options that were?

[RonB]

How many steaks are you cookin' at one time? If only one, maybe try using the charcoal chimney upside down to get briquettes screamin' hot and sear over that. I use a 13" ss grate from Amazon and place it right on the chimney. If two, you might try using the charcoal baskets from Weber and place a grate on that, but it will cost ya more charcoal...

[SierraBBQGuy]

The griddle does a great job of searing, yes the question was about the initial low temp cook. No big deal, SV works really good, just looking for other options.

[glitchy]

I use my pellet and gasser in combo all the time. Smoke em on your GMG, then sear on your griddle.

[holehogg]

Interesting the reinforcing on the underside. Looks solidly built. Do the channel pockets not affect the heating of the plate. Does it take time getting to high heat and have you perhaps taken a reading of the temperature you get. What thickness is the plate.
Curious.

[SierraBBQGuy]

This is built like a tank, think steel, weight around 50 lbs. the bars on the bottom are to eliminate warping.
I do use with a laser thermometer, usually cook at 450-500° for things like burgers, eggs somewhat less. 450° Is with burners on med low, heats up in 10-15 min. Burners on high gets way too hot for almost anything,
.

[jfmorris]

I too think I can get a pretty good sear on my flat top, but I've not used it for cooking steaks or chops all the way unless they were thin and I was doing hot and fast the whole way. To do a reverse sear, with the griddle covering the sear, about the only thing I can think of is to use SV or a charcoal grill for the low and slow part of the cook.

[WI Bubba]

Smoked on the pooper and seared on the Blackstone or over charcoal is a great way to make steaks.

[ssandy_561]

If you are not needing a touch of smoke on your steaks, just use your oven. Low and slow is easy in your oven, I have done it many a time.

[jfmorris]

This is a good approach, especially when its winter and crappy outside. Then sear at the end in a hot skillet on the stove top.

What temp do you run the oven at? 225ish?

[ssandy_561]

jfmorris 225 works great. Also if you have a good hood vent over your oven fired up your broiler to high while the steaks are resting and put your top rack as far up as it goes and finish under your broiler. Just leave the door open while the steaks are in so they sear and not bake any more.

[SierraBBQGuy]

With the crappy weather, I’ve seen mostly staying inside, LOL. SV steak, chop, etc then sear in cast iron on stove. Dreaming of nicer weather. Strangely, I have a very nice MAK pellet sitting right next to the flat top, never used that for the low temp portion before searing, DOH, wonder why? 🤔

[Mosca]

SierraBBQGuy That looks like a really nice item; how does it deal with the grease? I have an old Broil King grill that was gifted to me, the only thing it needs is the grease tray has rusted away, and the fasteners are all corroded and it looks like a PITA to tear down. I could repurpose it as a griddle, if I don’t need the original grease collection system.

[SierraBBQGuy]

At first I was concerned about this as well, since most dedicated griddles, Blackstone, CampChef, etc, have a grease collection hole. But it takes literally 30 seconds after cooking, using a spatula to scoop up the grease and I dump into paper Towels or foil, what ever I have sitting next to the grill. Look at The Griddlemaster videos, he shows how easy it is.

[Redwng]

Pellet and then sear on the BS for me. My chef brother will cook slow in the oven before searing and you can't tell they were fixed that way.