Hi from California!

[Santamarina]

Welcome from southern California!

Pull the steaks sooner…drop 5° each time until you hit your target. I usually pull mine 15-20° below target. Also, if that fire is rip roaring hot 4 mins sounds like a long time. I don’t go by time or temp during the sear…only by looks!

[Redwng]

Welcome from St. Cloud, FL.

Be sure to pull your steaks off the grill before you sear and the cooker is getting to temp. I cook mine low and slow at 225 until 115 internal, after getting the grill to about 425 I will sear each side on a griddle for 75 seconds on each side. Make another adult beverage and enjoy my steak.

[smokenoob]

I would pull at a lower temp or do a shorter sear, maybe 2 minutes and flip every 30 sec!
Welocme form a Santa Cruz escapee

[CaptainMike]

Howdy from The Great State of Jefferson! Whereabouts in NorCal, if you don't mind my asking? Mt Shasta here.

[bbqLuv]

hello from NW Oregon

[RichieB]

Welcome from Western Massachusetts.

[TripleB]

Welcome to the pit. Go Dodgers.

[ofelles]

Welcome from the California Delta

[Soonerpop]

I don’t know about that. Don’t sell yourself short. I think we have a long list of folks that are not normal and all the way to abnormal.

[Soonerpop]

Welcome from north Texas. Have fun on the Pit. I’d say pull them Sooner before the sear.

[HawkerXP]

Welcome to the Pit!

[LA Pork Butt]

Welcome to the Pit from Dallas, Texas! I cook on a BGE. While I don’t cook steaks often here is what I would suggest. Flip them ever 30 seconds with the lid open, and after two minutes begin checking the temperature with an instant read thermometer every 30 seconds there after. If you don’t have a good instant read thermometer you’ll need one for good steaks and other things.

[Skip]

Welcome from Minnesota.

[Elton's BBQ]

Welcome to the Pit!
Cheers from Norway

[DavidNorcross]

Welcome from Virginia!