Steak cooking techniue--a tad too charred

couple thought:

rub on a steak will burn. i usually use nothing but salt for the sear. maybe pepper. season after.

the sear and dwell method (searing, then shutting down), is problematic i think. it's an easy way to cook, but you can't cook by time. you need a thermometer. sear for time, sure, but the final drive to done-ness needs attention.

another problem with the dwell method is that essentially the fire is dying. it's not burning well, because you have cjoked off its oxygen, and with vents shut, the steak baths in the sooty smoke. it's worse with fattier cuts, like ribeyes, which drip fat on the dying coals, so you avoided some of it i'm sure using tenderloins.

ask your wife whether it was too much char, or whether it was smokiness that didn't taste good. there is good smoke and bad smoke. choking the fire produces bad smoke from incomplete combustion.

you might try a couple other methods of coooking steaks to see which works best. when we first get the egg, the sear/dwell is a great sounding alternative to constant fliiping over the gas, which is how i used to do it pre-egg. but you quickly bump into the limitations. it's nice to go by time, because results can feel more predictable than the old way you did it. but you will find yourself moving on to TEMPERATURE as your guide.

others will chime in with the T-rex method, hotubbing, etc. there are a few methods which give you great amounts of control without risking blackening (unless you want blackening).

don't sear so long when pre-seasoned (try searing at 4500 if you like to heavily season), and try another method other than sear/dwell

just one man's opinion
welcome aboard

Hairy,
The DP rubs best for steaks (Raising the Steak & Cowlick) have no sugar, I believe.

Suggestions:
1) I think you grilled too soon, you should let the initial start-up flames die down before putting your steak on.
2) Starting with a cold steak will allow the outside to overcook before the inside is optimum.
3) As per stike above, you will produce a much more consistent product if you cook to internal temp instead of time or touch. The Maverick ET-73 or ET-732 are great continuous thermometers (Amazon).

Since I have learned to hot tub my steaks prior to cooking, sear 90 sec per side, then season and roast at about 400*, pulling at 125* internal, I have become a MUCH better and more consistent cook. It takes practice and patience, but the end result is worth it! :woohoo: :woohoo:

I use dp cowlick or raisng the steaks, no suger in these. I sear hot 550+ then rest untill the temp comes down some say 400 or so then roast to 125-130. This works for me, nice crust but not burnt. I also use a cast iron grid.

I prefer to blacken steaks on a skillet, then raise them up in the dome and finish to the desired doneness. Couple steak cooks below:

Cooking steaks is almost like art.....takes talent, practice and everyone has an opinion on what is best! Some advice I can offer is first decide on your favorite cut and thickness. So, each time you buy, buy only our favorite. This way you're working with consistent product which will make improving the outcome easier. Also, throw out the timer, learn by touch and visual markers.

t

Your blacken color is exactly what I shoot for. Very nice color on those steaks.