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Burnt/Bitter Steak Surface after Sear using T-Rex method - help
kmcadillac44
Posts: 47
I've been using the T-Rex method and love the tenderness of the meat and flavor of the meet overall, but the sear step (1 minute to 90 seconds a side on 1.75 inch thick ribeyes) leaves the outer surface with a burnt taste and black grill marks.
I use a lump reducer ring in my XL and put the cast iron grid directly on top of the reducer ring for the sear.
Any ideas or suggestions on what I might be doing wrong? I do the 400 degree portion of the cook on the normal grid at the normal position.
Comments
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Could be burnt seasoning. Try to season after the sear during the 400 deg roast.
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U_tarded said:Could be burnt seasoning. Try to season after the sear during the 400 deg roast.
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Thanks - I am getting ready to throw one on with a new cast iron grid - i will apply salt only - will let you know how it goes!
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I actually got the same results - steak was great but still had the bitter black strips from sear
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I'd try less time (e.g. 30 - 45 secs) or raise the height of the grid. Any chance you are knocking dust up into the air because the grate is on the ring?
Do you have a spider or something that would be lower than normal but higher than directly on the ring?
Cooking on an XL and Medium in Bethesda, MD. -
Do you wire brush your cast iron before you cook on it ?
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Are you adding wood to this fire? It should incinerate rather quickly, but it may leave a bitter taste from the VOC's burning off if you do it and then cook right away.
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I used a brand new cast iron grate - no wood added for sear - i could raise the grate but i thought the idea was to get it as hot as possible. I will try that today
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Also, did you use any oil on the meat? EVOO? It actually has a low smoke point and can cause that bitter flavor as well. Try brushing off the CI grid as stated if otherwise, and go for a lower time.
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