Lowest searing temp ?'s

Jolly Bill Barker

Hey everyone.

What is the lowest temp that will put a sear on a steak?

Why is 650 better then 500? :blink:

FlaPoolman

I get a good sear at 450 by putting the meat within 1 inch of the lump then finish it on a raised grid or reverse sear the same way.

Capt Frank

I think this depends on how you like your steak.
If you want bloody in the middle, then go 650 for a minute or two [depending on meat thickness] and you get sear and raw center.
If you want well done, go 450 for a longer time, you get sear and done center.
Takes a little eggspeariminting :P

Capt Frank
Homosassa, FL

Fidel

You aren't searing at the dome temp...remember that. Your searing temp is more determined by proximity to the burning lump than it is by the reading on the thermometer that is a foot above the actual searing.

I am in the minority, but I sear my steaks dome open. Dome temp means nothing. But like the PoolCritter I sear mine as close as I can get it to the lump. I also prefer my steak black & blue (aka Pittsburgh style) so this works for me.

Little Steven

Pool Critter...now that was priceless!

Steve

Lothar

What is black and blue? Is that blackened on the outside and topped with blue cheese?

Fidel

Seared fast and furious and still extremely rare and cool inside. A very slight char on the outside is a good thing if done right.

FlaPoolman

http://en.wikipedia.org/wiki/Pittsburgh_rare

Big Green Andy

I find 500 - 550 produces a nice sear on steak. I've tried 650 a couple of times and found it burned easily and was borderline dangerous with the flame and heat coming off the grill (especially with rib steaks). I had much more control and better results at the lower temp.

Jolly Bill Barker

OK but ah...

What I am getting at here is that the reason to sear is to lock in the juices right? So how hot do you have to have a temp to seal the outside of the meat to accomplish this feat?

I just have a hunch that anything over 500 is overkill and unnecessary. However this is a hunch and my hunches have been wrong sometimes.

Jolly Bill Barker

Big Green Andy wrote:

I find 500 - 550 produces a nice sear on steak. I've tried 650 a couple of times and found it burned easily and was borderline dangerous with the flame and heat coming off the grill (especially with rib steaks). I had much more control and better results at the lower temp.

We are thinking the same way.

FLbobecu

Jolly Bill Barker wrote:

OK but ah...

What I am getting at here is that the reason to sear is to lock in the juices right? So how hot do you have to have a temp to seal the outside of the meat to accomplish this feat?

I just have a hunch that anything over 500 is overkill and unnecessary. However this is a hunch and my hunches have been wrong sometimes.

Not sure - however there are some steakhouses here that sear in excess of 1000*.

Little Chef

Jolly Bill....I have to agree with you, though as I have said 100 times...there are MANY correct ways to do ANY cook on the Egg. It is all about finding the method that works best for you! Personally, for steaks, I stabilize the Egg at 400-450*......just humming along with dome closed, and grid in the egg to pre-heat. I make sure the VOC's are burnt off, and open the egg about 3 minutes before I put the steak on. (let the coals come to life so to speak..)
I sear the steak, turn a quarter turn to a new spot on the grid for the grill marks...and repeat for the other side. The only time I close my dome (lid) is if I get a flare up. I cook to 122* internal (for med rare), and allow to rest 10 minutes. Never been disappointed other than the off cut you may get on occaision.
I will admit, we are not fans of the T-Rex method... don't like the charcoal/burnt taste. Like I said before, experiment, and find what works best for YOU. It truly is all about personal preference, and you will develop your own opinions over time.

Big Green Andy

I think the sear is more to introduce caramelization to the surface of the steak and thus more flavour rather than to seal in juices. I guess it depends on how you like your steak. My experience with high heat searing on the egg (650+) produced burned steak that tasted bad.