So, this idea started way back on Memorial Day weekend when MAK had an accessory sale. I ordered a MAK sear grate and a couple other items. While waiting and waiting and waiting for the sear grate to arrive (MAK has had some delays due to material shortages and overwhelming demand), I was thinking about different ways to use it. I began to wonder, can a pellet grill accomplish the old tried and true front sear?
Fast forward and the sear grate finally got here 2 months later and has now been waiting another 3 weeks for me to finally regain the excitement after the wait and get around to this experiment. Thursday night I pulled a nice SRF/Double R Prime Ribeye out of the freezer for me and a nice Creekstone Prime Strip out for the girls. Last night I salted them up (think I got a tad too much due to the Morton Kosher inconsistent grind that's been discussed recently) and let them sit overnight. Late this morning, I setup the MAK with the Sear Grate, flame zone open in front, covered in rear. I cranked that baby up, set her to rip roaring hot (relative to a pellet grill) and chopped up some lettuce and prepped some zucchini to be grilled trying out a new Mercer knife and Epicurian cutting board.
When the MAK cracked 600, I wiped a little Avocado oil on the new sear grate and threw the steaks on straight from the fridge. Flipped four times about 90 seconds a pop. Tossed the zucchini on the Genesis behind me as front seared veggies were not part of the experiment. I missed the rotation on a couple flips running two grills at once and having the door open and questions start flying out at me where to put things that could have easily waiting until after lunch to be put away
After the square was completed (4 x 90), I pulled the steaks aside, set the MAK to 300 and left the lid open about 5 minutes. I sprayed the steaks lightly with EEVO and sprinkled on a little garlic powder and freshly ground pepper. When the grill read below 400, I popped in the probes and tossed them back on the upper rear rack.
I'll just say I was quite surprised at the result, I'll let ya'll judge from the pics. Served with some garlic Parmesan compound butter and not shown is the boring lettuce salad and white 'homemade' bread we usually buy on Friday evenings from the local farmers market since Richard Chrz isn't quite close enough to get a loaf of his.
I should have gotten a few more pics, but between running two grills and the aforementioned distractions from people that worry more about pre-meal cleaning than actually preparing for the meal itself, it didn't happen. Though there is no good excuse for the lack of a steak photo before they ever hit the grill.
1: New toys
2. Grill setup
3. Yes a MAK does get hot, probe is actually second rack on rear of grill where the flame zone cover is there.
4. Why this won't be an everyday technique
5. Trying to match classic BK commercials
6. Between the front and the finish
7. Plated
8. You decide
Fast forward and the sear grate finally got here 2 months later and has now been waiting another 3 weeks for me to finally regain the excitement after the wait and get around to this experiment. Thursday night I pulled a nice SRF/Double R Prime Ribeye out of the freezer for me and a nice Creekstone Prime Strip out for the girls. Last night I salted them up (think I got a tad too much due to the Morton Kosher inconsistent grind that's been discussed recently) and let them sit overnight. Late this morning, I setup the MAK with the Sear Grate, flame zone open in front, covered in rear. I cranked that baby up, set her to rip roaring hot (relative to a pellet grill) and chopped up some lettuce and prepped some zucchini to be grilled trying out a new Mercer knife and Epicurian cutting board.
When the MAK cracked 600, I wiped a little Avocado oil on the new sear grate and threw the steaks on straight from the fridge. Flipped four times about 90 seconds a pop. Tossed the zucchini on the Genesis behind me as front seared veggies were not part of the experiment. I missed the rotation on a couple flips running two grills at once and having the door open and questions start flying out at me where to put things that could have easily waiting until after lunch to be put away
After the square was completed (4 x 90), I pulled the steaks aside, set the MAK to 300 and left the lid open about 5 minutes. I sprayed the steaks lightly with EEVO and sprinkled on a little garlic powder and freshly ground pepper. When the grill read below 400, I popped in the probes and tossed them back on the upper rear rack.I'll just say I was quite surprised at the result, I'll let ya'll judge from the pics. Served with some garlic Parmesan compound butter and not shown is the boring lettuce salad and white 'homemade' bread we usually buy on Friday evenings from the local farmers market since Richard Chrz isn't quite close enough to get a loaf of his.
I should have gotten a few more pics, but between running two grills and the aforementioned distractions from people that worry more about pre-meal cleaning than actually preparing for the meal itself, it didn't happen. Though there is no good excuse for the lack of a steak photo before they ever hit the grill.
1: New toys
2. Grill setup
3. Yes a MAK does get hot, probe is actually second rack on rear of grill where the flame zone cover is there.
4. Why this won't be an everyday technique
5. Trying to match classic BK commercials
6. Between the front and the finish
7. Plated
8. You decide
Attached Files
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