I like to use a cast iron griddle with a weight on top. Generally I will get the skillet hot, but not piping hot. Or you end up burning the steak.
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How to get the ultimate char on a lean steak?
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John "J R"
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Have you tried reverse sear?
It sounds like you sear first and then finish. Try the other way around.
I get a decent char on my grillgrates on my gasser. But cast iron works too
​​​​​https://amazingribs.com/tested-recip...-steaks-recipe
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This was the result of using the smooth side of grill grates on an M Grill M-16. I sprayed each side of the steak with canola oil, placed on the grill and placed the M Grill steak press on top. Grill temp taken with an IR thermometer was about 500-600. Kept flipping. Steak was only 1 1/3 inch, thick so all direct, but if it was thicker I'd finish indirectly at the other end of the grill. The steak was prepared with salt 3 hrs in advance and then some Carne seasoning noted above.Last edited by BBQPhil; July 6, 2020, 07:05 PM.
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Hmm...depends on the thickness of the steak for me. On thicker cuts 1.5-2+ inches, I do a brown butter baste method. Stainless pan with ALOT of butter over medlow-med heat. Once butter starts browning, add steak (i prefer to dry brine overnight) and just let it ride. Just keep flipping and basting every few minutes until the crust gets going. You can add herbs, garlic etc into butter and baste the aromatics over the meat is it goes. Main focus is to not burn the butter. The pan should never be smoking. Once it gets to your desired temp, rest on a rack for 10 mins. Just before slicing, reheat butter and pour over steak to reheat outside. What I like about this method is that you can do it indoors and not smoke out the house. Now, the main issue I see with this method on the internet is that the SV and RS folks will come after it because you WILL NOT have the sear to sear pink color. There will be a gradient, but the flavor and texture will overcome and as long as its seasoned and not overcooked it'll still be perfectly juicy.
As for a thinner cut, either a screaming hot pan or a screaming hot grill/charcoal. Make sure surface is as dry as possible and flip every minute until doneLast edited by Pobeque; July 8, 2020, 02:30 PM. Reason: I tried to upload a pic of the steak done this way, but it doesn't want to upload
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