Best Steaks Yet

Cookinbob

I put my new flat top to work tonight with a couple of filets.  Built the fire to one side with the steel above it.  When the dome got to 400, I throttled down and put the steaks on the indirect side of the grill.  Cooked to an IT of 120 for mine, 140 for my wife, then opened the vents.  I have a thermal imager and was able to look through the vent at the steel, when the dome hit 500, the steel was over 700.  60 second sear on each side, a 5 minute rest, then dinner.  Those who have done it know you get a great crust and flavor, the steaks were done to perfection.

By the way, I cut two corners off the steel rectangle to allow more indirect space in the front.  Saber saw with a hacksaw blade did it in about 15 minutes, but it was some work.  As @Carolina_Q said, the seasoning did not burn off.  I did make the mistake however of pouring a bit of canola oil on the steel right before searing.  Of course the steel is not perfectly level, it ran into the lump and flared for a minute. You can see were it ran in the thermal image.   Another lesson learned