TRex, TNW, or anybody else.. TRex steak method

Unknown

Just read about keeping the lid open during the sear on your site. That helps. Didn't get a good sear last night (first time) wasn't hot enough. The mustard coating stuck to the grill when I flipped them while searing, virtually all of it came off. Besides that turned out pretty good, i'll give it another try tomorrow. Has anybody tried to sear by placing the steak directly on the glowing coals??? May try that with a cheap flank steak. I may try a skillet next time, honestly I'm not sure i can get my egg hot enough to sear that high off the coals. I'll keep trying.

TRex

QDay,[p]Quite honestly, I rarely do the mustard trick anymore, simple because I can't find the mustard I used to buy - stores stopped carrying it or something. When I did use the mustard, some of it would come off while searing, but most of it stayed in place.[p]As far as sticking, make sure your grill is clean, use olive oil on it if you have to, and if you build your fire big enough you should have no trouble getting 750+ temps for searing.[p]Good luck,[p]TRex

PapaQ

TRex,[p]I have TRex'd many steaks and think it's the best (not only) way to do them. But QDay's statement about keeping the lid open while searing peeked my interest. I have been closing the lid. I reread your directions and am still confused. Open or closed? And why?[p]Thanks.[p]Paul

The Other Dave

PapaQ, I have seen this answered. The lid is to be open IIRC. Knowing this, I still alternate between open/closed depending on variables that are dificult to describe. It's a "gut" thing. One thing to keep first in mind if you do close the lid: Flashback! Especially with the high fat cuts like ribeye.

TRex

<p />PapaQ,[p]I've always seared with dome open because I'm mostly using the radiant heat of the flames and the conduction of my grill grate to do the searing for me. Plus, I've found that searing with the dome closed can make a steak too smokey for my taste (like the bad smoke of fat burning). Many people still sear with the dome closed - I guess it's just a matter of taste.[p]TRex

The Naked Whiz

QDay,
Yep, I've done the steaks directly on the charcoal. Works great.[p]TNW

PapaQ

TRex,
Thank you TRex and the Other Dave. I've seen the pictures of the flames tickling that fine meat, but just thought the hood was open for the pictures. I can't wait to do more steaks.[p]Paul