Wish to have crust on Sear

Kyle · May 2003

I just got my new BGE and tried my first run last night. (1" T-Bones)
I followed a suggestion of 700 degrees and 2 1/2 minute sear on each side and 3 minute cook without the second turn.[p]The T-Bones were great quality and turned out near very good, but I like a bit of crust on the surface of steaks.[p]I am wondering if the fact of retaining juices by the BGE will make achieving a crust on searing difficult.[p]

TRex · May 2003

Kyle,[p]If you want significant crust, you might want to try putting a coat of mustard on the steaks (don't worry, they won't taste like mustard), and/or searing them in a cast iron skillet that you have brought up to temp with the Egg. The best crust I ever got on a steak was using a cast iron pan sitting on the cooking grid which was sitting on the top of the firebox (firering removed).[p]Good luck and welcome![p]Check out this method of cooking steaks:
[ul][li]The day I got bored and wrote a lot about cooking steak[/ul]

KennyG · May 2003

<p />Kyle,[p]I concur on the desired "crust". Don't be afraid to push your Egg a little harder and sear at 800° and maybe a little longer than 2.5 minutes per side. I've done steaks well in excess of 1000°[p]I'd also suggest 1.25 to 1.50" thickness to ensure that the hotter sear doesn't overcook the inside beyond your preference.[p]Just experiment and enjoy. The fun is just beginning![p]K~G

Kyle · May 2003

TRex,
Thank you for your help. I will try your suggestions with my next steak run.[p]I appreciate the link too.[p]Kyle

Kyle · May 2003

KennyG,[p]I truly appreciate your help. The picture is beautiful and certainly displays what I am referring to.[p]I will follow your suggestions for sure.[p]Kyle

Spin · May 2003

Kyle,[p]If you didn't want to go the mustard route, drying the meat with paper towels just prior to cooking helps promote a better crust.[p]Congrats on the new egg.[p]Spin

Nature Boy · May 2003

Spin,
So nice to see you again. We missed you all at the fest.
Any chance for Atlanta?[p]Hope you, Sue, and all the Spins are well.
Chris

Spin · May 2003

Nature Boy,[p]We hated to miss the Eggfest, but are looking forward to attending Eggtoberfest.[p]Spin

Cornfed · May 2003

Nature Boy,[p]Are you planning on Atlanta? I'm thinking about it, but need one or two more excuses to get it firmly into my plans.[p]Heeeeeeeeeeeeeee,
Cornfed[/b]

Nature Boy · May 2003

Cornfed,
It is written in on my calendar with INK PEN! As opposed to punsil.
Heee!
Chris

Unknown · May 2003

Hello KennyG and all,[p]Excuse me for my ingnorance but I have only ever grilled steaks in the open. When searing at these high temp is it with the dome up or down?[p]Cheers,
KindaIgnorant

KennyG · May 2003

KindaIgnorant,[p]With few exceptions, most high temp cooking is done with the dome closed. The chimney effect this provides is part of the reason these high temperatures can be achieved.[p]K~G

Wish to have crust on Sear

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