Finally! A way to please all of the steak eaters at my house

Kinger

<p />I have been searching at length to find a method that answers all of the steak eaters needs at my house. The steak tonight was 1.5" NY Stip. I love mine medium- with a fair amount of char crust. My youngest daughter is like me but likes a bit less crust than I. My oldest likes hers med rare with no crust and so does her mother. The answer is as follows and is centered around the Trex method. Thanks to Grate mates for the options for my small BGE. Raised half grate (original BGE porcelain) over a fire brick. Half cast iron grate on top of fire ring direct. I cook mine and Emily's (the youngest) on the cast iron grid 90 secs per side at 700+ direct. Sarah ( the oldest) and Jen (the wife) have theirs cooked on the raised grid for the same amounts of time on the raised indirect grid. I then let the meat rest and bring the grill down to 400 to 450 and then put my steak back onto the cast iron and the other three on the raised indirect for 3 mins per side. Worked out really well and I plan to do this again the next time.

Chubby

JNK,[p]I too use the dual level grate set-up.[p]I must humbley say...it works like a charm!![p]Sorta like the old Weber set-up from my Kettle days.[p]Good weekend cooks to you Julian!![p]
Evans

Unknown

JNK, Who are Grate Mates ?

ccrider.disabled

Bill Rousey,
Here you go.

[ul][li]Grate mates[/ul]