My method for steaks has been to front sear flipping every 30 seconds until I get the sear I want. For the two of us I normally use the Weber chimney upside down and place a 13" ss grate on that. With that size grate I can use the cold grate method and get a great sear. I've been flipping every 30 sec to keep the grey to a minimum, but do get a small grey band.
Tonight I decided to add a rest after every other flip to reduce the grey band a bit more. It goes like this:
side A over the coals for 30 sec.
Lift the steak, rotate the grate and put side B over the coals for 30 sec.
Remove the grate from over the coals and flip back to side A after rotating the grate.
Hold off coals for 30 sec.
Return the grate to the coals and repeat the above steps.
Once I have a good sear, dump the coals in the SnS with some unlit charcoal. Bottom vent fully open, and top vent open about 1/4" at the wide end. I pull the steaks at 140°, and serve immediately.
There was almost no grey banding at all and I will continue to use this approach.
Tonight I decided to add a rest after every other flip to reduce the grey band a bit more. It goes like this:
side A over the coals for 30 sec.
Lift the steak, rotate the grate and put side B over the coals for 30 sec.
Remove the grate from over the coals and flip back to side A after rotating the grate.
Hold off coals for 30 sec.
Return the grate to the coals and repeat the above steps.
Once I have a good sear, dump the coals in the SnS with some unlit charcoal. Bottom vent fully open, and top vent open about 1/4" at the wide end. I pull the steaks at 140°, and serve immediately.
There was almost no grey banding at all and I will continue to use this approach.
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