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Good Temp. for Non-TRex steaks?

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orion11
orion11 Posts: 140
edited November -1 in EggHead Forum
Never used my Large as a "normal" grill. I'm cooking some Costco Ribeyes so they are about an inch thick. Thinking of using the grill right on the fire ring, instead of raised, to get a nice char. What is a good temp to start things off at? I am assuming maybe 450 or so on the dome thermometer? Also, does keeping the lid closed between turnings help reduce the flare ups? Thanks and sorry about the long post.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    orion11,
    I think most people would put the grid on the fire ring for searing steaks. Personally, I let the dome get up to around 750 degrees to get a nice sear. After both sides are seared, then I shut the vents and roast the steak until it is done. [p]TNW
    The Naked Whiz
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  • orion11
    orion11 Posts: 140
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    The Naked Whiz,
    I guess the best timer is the ole thermometer, eh? Never tried resting the steaks like that. Hey, I'm always up for something new. Thanks
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  • orion11
    orion11 Posts: 140
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    The Naked Whiz,
    Just thought of something, do I sear it on both sides, shut the vents and leave it on the grid? I think I mis-read the answer the first time, no need to take them off and "rest" them and let the Egg cool down?
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    orion11,
    Yep, I often just sear both sides, close the vents and let the steak roast while the egg cools. You can try that and then try the rest period next time. See what you think.[p]TNW
    The Naked Whiz
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