I am new to BGE life - several months, use 1 to 2 times per week. Good eatin' includes pork chops, chicken, brisket, salmon, steaks, prime rib. The results have all been great because of the BGE , but also thanks to TRex and others who have posted such great info! I owe a lot of good eatin' to your archives.[p]However, I want a great Pittsburg style steak and I've yet to get a crust like a steak house steak. Since, I like crust, searching the achives just raises more questions:[p] For great crust / sear:[p] - Use olive oil, clearifed butter, dry rub or mustard? Which gives the best crust?[p] - An iron skllet in the BGE seems to work a bit better than searing directly on the BGE grill, but could searing be done better on the stove in a skillet? Then finish in the BGE after the TRex 20 minute relax wait?
You pro's who are getting a great crust - what's the best method?[p]Much thanks![p]