Timothy Hoffman
TVWBB All-Star
After the lunch of Daddy-Day-Dogs and yesterdays Country-Style-Rib-Sampler I needed some STEAK!
Down to the freezer and I came up with 3 of my hand cut Strip steaks. Two where 1 1/2" thick and the third was 1".
Sorry if I get a bit long in this post but I am still getting asked how to set up a high heat sear.
Step one, place charcoal baskets in the center of the grill. This way you will not have to worry about damaging the outer finish of the grill. (Notice the high heat in the past has warped the steel of the baskets.)
Step two, place a layer of unlit charcoal in the baskets and in between. I use briquettes as these are only being used to raise the lit coals to right under the grate.
Step three, add the lit charcoal. In this case some Grove lump.
Notice how the charcoal is pressing right up against the grate. Allow the grate to heat up for several minutes.
Step four, add the steaks. No you can have the nice looking grill marks and a nice crust.
Step five, plate it up with some baked taters, corn on the cob, and some green stuff. Enjoy.
Down to the freezer and I came up with 3 of my hand cut Strip steaks. Two where 1 1/2" thick and the third was 1".
Sorry if I get a bit long in this post but I am still getting asked how to set up a high heat sear.
Step one, place charcoal baskets in the center of the grill. This way you will not have to worry about damaging the outer finish of the grill. (Notice the high heat in the past has warped the steel of the baskets.)
Step two, place a layer of unlit charcoal in the baskets and in between. I use briquettes as these are only being used to raise the lit coals to right under the grate.
Step three, add the lit charcoal. In this case some Grove lump.
Notice how the charcoal is pressing right up against the grate. Allow the grate to heat up for several minutes.
Step four, add the steaks. No you can have the nice looking grill marks and a nice crust.
Step five, plate it up with some baked taters, corn on the cob, and some green stuff. Enjoy.
