Hello. I have both of Meathead’s books….enjoyed them immensely. He suggested buying a Lodge griddle to sear steaks, etc. I did! I have a new high end propane gas grill. To reverse sear a steak, and using a laser thermometer for surface temperature of the griddle, as he suggested…what is the optimal surface temperature I should aim for on the griddle to have a good sear? Thank you!
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Most like 350-500. Try 400 and adjust from there. Flip often. -
I agree with Jerod Broussard and Ace . Several years ago I felt that "screaming hot" (as in 600-700°) was the best griddle/skillet temp for searing steaks. Then I learned that I could get a much better crust by searing them off at lower temps. Plus my fave steak seasoning, Uncle Chris Gourmet Steak Seasoning, does not burn as long as I flip flip flip at 400°.
KathrynComment
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Even when blackening steaks 400 is a good temp. There’s a thin line between searing and burning. As fzxdoc says you can burn your rub. That’s not a taste I care for.Comment
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Thank you. One other question…I’m getting the new Twin Eagles propane grill this week. If I try to sear a steak, using reverse sear, just using the gas burners instead of Lodge griddle, should the heat for the direct sear setting be on high (Warp 10) somewhat lower? Thank you again for answering!Comment
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AndrewCS1
Put a regular griddle over one of your burners (the one that is left to high on your reverse sear step) about 20 min before you want to sear the steak. Use an infrared thermometer if you have one to check the surface temp of the griddle. When it gets to 400°ish, sear the steak. Using a regular griddle or cast iron skillet over that hot burner will get a nice even crust all the way across your steak instead of just in a grill grate pattern.
Alternately, if you don't have an infrared thermometer, pour a bit of olive oil on the griddle and add the steak when it starts to smoke. Olive oil smokes around 360 to 410° or so.
HTH,
Kathryn
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