Changed my steak method slightly tonight

[Rfhd69]

Damn! I, uh, speechless!

[Richard Chrz]

That is incredible. I can not wait to try this! Thank you for sharing!

[RonB]

Photos please...

[cgrover60]

Boneless ribeyes on the schedule tonight so I'm going to give this try.

[HawkerXP]

Very nice and simple.

[fzxdoc]

That steak is a thing of beauty.

Kathryn

[RonB]

I wish I could like this twice. Once for the compliment, and once for the word.

[holehogg]

Fantasteak.

[Troutman]

My wife just calls this method "flip-flop"

[Draznnl]

That is a gorgeous piece of meat.

[bbqLuv]

You done Good,

[randy56]

Oh ya mouth is watering and I just eat supper.

[Jim White]

Oh wow! That's brilliant.

[RonB]

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.