Sear - Lid up or down

ob · February 2012

When searing steaks should the lid be up or down

travisstrick · February 2012

Mickey · February 2012

Down

Mighty_Quinn · February 2012

Down for me.

chrisnjenn · February 2012

If I'm doing it trex style then I will sear for approx. 90 seconds each side at 700 plus lid up. Then get temp down and cook the rest of the way lid down until done.

Chubbs · February 2012

I am with Travis on this one. Like everything it is preference. But for me, the grill is already piping hot when planning to sear and it usually only takes a minute or two on each side for me so I guess i just don't feel there is a huge benefit other than exercise to opening and closing the lid each time.

Ragtop99 · February 2012

I sear side 1 with the lid up. I flip the steak and close the lid to start the roasting process. I slow the heat way down about 30 seconds after it is flipped. After another minute I then back flip to side 1 (rotated 90*). I will flip to side 2 again to finish. For steaks up to 1.5" thick I think this works as good as pulling them off and waiting for the grill to cool down. I did this on my weber kettle for many years with good success. I've done TREX a couple times on my Egg and couldn't tell any improvement.

jmsmrdk · February 2012

austinfajitaman · February 2012

Have to agree with Travis. If the purpose is to sear, then you want the maximum heat possible. I recently got a spider and CI grate and it is unbelievable for the searing process. I have not found a better steak method than the trex. I have had great results multiple times.

BOWHUNR · February 2012

I don't think it really matters.

Same here. Have done both with equally good results. If memory serves me correct, the original T-rex method posted on the Whiz's site calls for lid up. Could me mistaken though.

Mike

stike · February 2012

either way.

lid open means flareups, but you are restricting the cooking to only searing the underside. when lid is closed, you are also roasting the top of the steak.

i go lid down, myself, because i pre-warm the steak by hot-tubbing. so my cook is rather short, searing only. sear/flip/sear/pull/rest

gdenby · February 2012

I do it lid down. First time, I did lid up. Closed the lid after the second flip 'cause the flare-up made it impossible to turn (wasn't wearing gloves.) When I re-opened a few seconds later, I had to yank the front half of the top gasket out of the way as it fell toward the grate. So, down since then.

patsboosta · February 2012

I'm still a beginer and have been experimenting with a lot of things. Steaks are the only thing I'm confident about right now. I get the egg up to 500+, throw them on for 2-1/2 to 3 minutes depending on thickness with the lid down then flip for another 2 1/2 to 3 min, lid down. Done.

The Naked Whiz · February 2012

Lid up here. I want to sear both sides, not sear 1 and roast the other. Never had a problem with flare ups. i have some relatively long tongs (no jokes, please!) so maybe that's a factor.....

bge30plus · February 2012

Lid up here. I also add 3 chunks of hickory and let it catch up. We all like rare to med/rare here. So it's a large flames and 2 mins rotate 90, 2 mins then flip, repeat then remove. Porterhouse 1 3/4" thick.

tfoutch · February 2012

Long tong here too! UP!

Village Idiot · February 2012

Up. MY tong is longer than YOUR tong.

)

The Naked Whiz · February 2012

VI, perhaps we need to post photos, ahem.....

talltrevor · February 2012

up - I find my charcoal is much hotter with a free flow of air - perfect for searing.

Mickey · February 2012

Up. MY tong is longer than YOUR tong. )

Do we have tong envy?<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

^:)^

mustgrill · February 2012

Mine is up. My wife likes it hot?

eggo · February 2012

I have short tongs and have not failed to flip them yet. Lid up.

Sear - Lid up or down

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