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Seared Steak, Then Indirect

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Ladeback69
Ladeback69 Posts: 4,482
in Beef
 Tuesday night I was short on time for cooking a 1.25 pound rib eye and .3 pound filet so tired something different.  I also needed to grill some corn for a salsa I was making for Work the next day.  So I put in part of my broken Plate Setter for indirect cooking, but first seared the steaks hot and fast for a couple minutes each side at about 500 to 600.  I also put the corn on at the same time.  After searing I moved the steaks to the indirect side to finish cooking, while finished roasting the corn.  It Al came out great and a thumbs up from my 7 year old son.

XL, WSM, Coleman Road Trip Gas Grill

Kansas City, Mo.
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