Steak griddle experiment

JohnEggGio

For the last year or so I've been cooking my steaks via reverse sear, starting them on the standard grid, the finishing them on a ripping-hot cast iron griddle.  Always yielded a nice outer crust.

I've done steaks a few times on the egg, and have loved the results.  Last night I thought I'd put a griddle on the egg for the finishing sear.  

Used a wired, Bluetooth thermonto monitor - 300-ish until they hit 120.  Pulled them and put them under foil.  Maxed-out the airflow and in under 10 minutes the dome was pushing over 600.  I backed it down to a steady 600.  I used an infrared thermo to check the griddle - it was pushing 700.  Put the steaks back on for just under a minute on each side - pulled them off and let them rest.

Everyone was pleased, but maybe next time will pull them off the initial cook earlier and sear a little longer.  I'll continue to experiment - griddle vrs no griddle.

cookingdude555

Wow looks good!

Photo Egg

Looks great.
Pat your steaks dry next time before you sear on the cast iron. Little better crust. Less moisture, less steam, more crust.