searing a steak on griddle, what temp?

derka123

hey guys, so I have a 3/16" piece of stainless for my egg which I'll be using to griddle stuff, I also have an IR temp reader... I'll be reverse searing some NY strips tonight at 250 to 120 internal then throwing on the griddle - my question is, what temp should I run my griddle surface to? I imagine somewhere around 500 degrees (I would think much higher would burn the oil/butter)? Also, should I use ghee or some type of oil to get the surface of the meat crispy?

lousubcap

I doubt you will get many answers as most here don't work with IR temps.  I sear using the caveman approach (a below thread has a nice video on the process).  Basically low&slow to around 120*F internal then open the bottom vent and dome, pull the guts and once a good bed of hot lava is apparent, toss direct on the hot coals just to sear the outside, dome remains open for this segment.  (Just looking for the char and leave the protein on for around 45-60 sec then flip-long tongs and quick read thermo for the finish).  
Can't comment on the oil or ghee during the cook.  FWIW-

Focker

500 is plenty hot for a good reverse type sear, that's what the Blackstones get to.  No worries if you overshoot some, 600, but 700 is more like stir fry, where the thin cuts cook really fast.  

Definitely use/make a little ghee. 

Theophan

I never use a griddle, but sear direct over open flame, so this probably won't compare, but I find that at around 600° I can get a great sear in only about a minute per side, which is so fast it won't cook the inner part much at all.

Ozzie_Isaac

I use an IR gun, I aim for 500+