Do you use the lid for steaks?

[Jonas-Switzerland]

That's an old thread

On topic, depends on the meat. I like my seared salmon over medium heat with the lid on. It does not need a pants-off high heat sear. For steaks, I have gone lid-off. I find the steak takes on more heat with the lid on, and I believe I get a smaller grey band. I usually don't have an issue with flare ups, since my steaks tend to be lean.

 

[BLever]

That's an old thread

On topic, depends on the meat. I like my seared salmon over medium heat with the lid on. It does not need a pants-off high heat sear. For steaks, I have gone lid-off. I find the steak takes on more heat with the lid on, and I believe I get a smaller grey band. I usually don't have an issue with flare ups, since my steaks tend to be lean.

Agreed . . . this one is definitely a blast from the past.

I go lid on if I'm using my SnS, for the well documented "Reverse Sear" method. I go lid off if using my GrillGrates.

 

[AndyK]

I use a lid for most steaks.
I seldom cook a thin steak like the flank cut but when I do I don’t use the lid.

This last year or so I haven’t been using my slow n sear much.
Instead I’ve been using my 2 OEM baskets.
I can heat them both up at the same time using my gas assist, then I open them up to the far side wall during the slow cook and bring them together when it’s time to sear the meat.
The slow and sear has left me hanging a few times by not having enough hot coals for my sear.
I’ve even tossed a chimney in there more than once to get me the heat I want.
For me the 2 basket system works great on steaks.