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Grillgrates, bars up steaks tonight

Powak
Powak Posts: 1,412
in EggHead Forum
Going to try out those ole Grillgrates, bars up, tonight with some ribeyes or NY strips. What temp do you guys run em at? I’m thinking like 500 ish? I know the grates run 200-300° higher than the egg.
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  • DieselkW
    DieselkW Posts: 909
    For me, it depends on the thickness. 500 is way too hot for a thin steak, don't want to cook it through just because I stepped away...

    Reverse sear works for me - that way I can leave the dome open while I char the exterior with the bottom vent open. 

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Powak
    Powak Posts: 1,412
    DieselkW said:
    For me, it depends on the thickness. 500 is way too hot for a thin steak, don't want to cook it through just because I stepped away...

    Reverse sear works for me - that way I can leave the dome open while I char the exterior with the bottom vent open. 
    I haven’t tried a reverse sear yet with the Grillgrates. Normally I go 650-700° on regular reverse sear. How high do you need to go with the Grillgrates?
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  • Langner91
    Langner91 Posts: 2,120
    edited May 2021
    They run hot, and they will melt / distort if you get the fire too hot.

    I get my grill to 400° or so on the dome with the grill grates installed.  Don't forget, with them on the grate, it is a little like an indirect piece protecting your dome thermometer.  The grill grates will shield the dome thermometer a little.  Even though they are screaming hot on the surface.

    Of course, I have the Minimax set, so I am closer to the fire and the dome is shallow.  YMMV a bit.
    Clinton, Iowa
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  • Photo Egg
    Photo Egg Posts: 12,136
    If your wanting a T Rex kinda sear, Grillgrates are not what you want to use.
    But they are great to roast a nice steak at a stabilized temp of 350-400.
    Thank you,
    Darian

    Galveston Texas
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  • SonVolt
    SonVolt Posts: 3,316
    edited May 2021
    If you just want to burn grill marks into the steak and leave the rest of the surface unseared do it "bars up".  But, why do that? You can sear the entire surface by flipping those grill grates upside down using the flat side. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • Powak
    Powak Posts: 1,412
    SonVolt said:
    If you just want to burn grill marks into the steak and leave the rest of the surface unseared do it "bars up".  But, why do that? You can sear the entire surface by flipping those grill grates upside down using the flat side. 
    Left em in the box tonight and did reverse sear tomahawk and NY strip. Came out amazing.


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  • Botch
    Botch Posts: 16,480
    Can't argue with that!  
    ___________

    "They're eating the checks!  They're eating the balances!"  


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  • Foghorn
    Foghorn Posts: 10,111
    Winning!

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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