Steak Cooking Question

Unknown

Hey I have been cooking a bunch of steaks lately and have an interest in seeing if there is a way to get steaks beyond rare without "charring" them. Most of the time I am cooking 8-12 oz from 1/2 to 1 inch thick... 3 minutes a side at 700-750 degrees with the lid closed, daisy wheel removed. Most of the time I go for 1-2 minutes dwell with the air off.
With the hot fires I have I am getting quite a bit of flame while cooking. My steaks are usually very good but sometimes I get a little more char than I would like. Any ideas to help?

MAC

Andrew Flashback,
You could use a thicker steak. But you can also cook at 500 to 550 and get an acceptable product that is not charred. ESPIRMENT! you can't drag a bad steak out of an egg. Unless you leave in in there for an hour. Good luck

sdbelt

Andrew Flashback,[p]I think what you would be wanting to do, is to increase the dwell time, and decrease the sear time. If you are doing 3/3/3 (3 minutes each side at full on, followed by a 3 minute dwell), try doing a 2/2/5. The dwell really dictates the extent to which the steak is cooked, while the sear gives you that great look we all want.[p]During the dwell, with the vents closed, once the internal air is consumed, there won't be any more flame to burn your steak.[p]--sdb

Unknown

Andrew Flashback,
Raise your grid and great steaks will follow.

WudEyeDoo

sdbelt,
You are right about the dwell time. The egg has really been great for me since I like steaks med. rare, my son lkes med, and my wife likes med. well. All 3 steaks get the same amount of "sear time" and then I just dwell their steaks a little longer and they turn out great with no charring on the outside, just a good sear. Everybody is happy that way!

Huck

Andrew Flashback,
Lower that temp dude! I like 500-550, three minutes per side then one three minute dwell for medium rare or flip it for another three minute dwell for medium. Duplicate two more three minute dwells for a doneness that would suit anyone. You already have charred with rare down. If you leave your temps up that high, you CAN'T get it more done without burning the outside. I don't like doing steaks that high because it burns all the seasonings off. You'll get a great char taste but that's about all you'll get.