What is a good sear?

Bob-O · April 2008

Earlier tonight Fidal posted a picture of some great looking steaks with sear marks from a cast iron grate. I would sear our streaks at 650 to 700 degrees that would look like that and I thought they were great. But my wife said that the sear marks tasted burnt and she didn't like them. So, I lowered the temperature to 500 to 550 that still left sear marks but not burnt. My question with all of this, is what temperature do you sear?

Fidel · April 2008

I did mine at 600-625. Sometimes I do 700, sometimes the temp is off the carts - back around close to 100 again.

Open dome.

The only thing i season with during the sear is EVOO and salt.

While resting I spray with EVOO again and hit it with the other spices, then roast it to the done temp.

If your wife is opposed to the sear marks flavor or appearance, then don't let the grate pre-heat. Get the lump hot, add the grate and the meat. This won't create those marks but you will still get a sear and crust.

"Sparky" · April 2008

I have seared at 1000+,but didn't flip them quik enouph.

Then I tried again at 600* and they came out perfect for me,but my wife said hers wasn't done enouph in the middle.She still liked it though :woohoo:

I think that i'll keep doing them at 600* and just let hers stay in a little longer and we'll both be happy :woohoo:

Bob-O · April 2008

Had not thought of putting the ci gate on until the egg had warmed up a bit. Thanks for the idea. I use Raising The Steak rub and no EVVO. Love the taste.

Bob-O · April 2008

Great pictures Doug

Firetruck · April 2008

Hey Doug, is there a gasket on that egg?

usc1321 · April 2008

My gasket looks the same, might be time for a new one. I sear at 700-750. Turn out great I go 2 min per side. :unsure: :cheer: :woohoo:

Ross in Ventura · April 2008

I sear at 600 to 700* for 90 sec. then roast at 400 for 4min. each side for med rare!
Ross

tjv · April 2008

To get an even sear crust, you might give blackening a shot with a cast iron pan. I sear close to the lump and finish to temperature (doneness) high in the dome.

stike · April 2008

think of cooking a steak as two things. one is searing to the desired level of sear on the outside. then there's finish-roasting to get the middle up to temp.

you can sear direct, then shut the vents a bit and slide the steak to the side to indirect roast at a lower temp (say 400). or you can take the steak off after searing, rest it while the egg is shut down to a steady 400, then put it back on (Trex-ing). you can reveerse Trex, which is to roast at 375/400 till within 20 degrees of done, then crank the fire up and finish sear without the rest.

or you can "hot-tub", prewarm the steak by locking it in a zip top bag, submerge in a bath of very hot/hottest tapwater until the internal temp is 100/110/120 or so. then sear to liking, with maybe a minimal period to roast it for anything over medium-rare.

but constant searing to achieve inner temps often will lead to 'char' (which is a sear gone bad, unless you like char, which some do)

What is a good sear?

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