How many kinds of sear?

[J Hasselberger]

Every so often, I like a "Pittsburgh" sear, where the surface of the steak is mostly black. The really burnt and crunchy exterior mixes nicely with a rare center.

Mostly, I like a reddish brown crust like these ribeyes here. The crust has a distinct wood-grilled taste, but it doesn't overwhelm the interior. (The fire is charcoal mixed with about six 1x1x2 pieces of post oak before the fire got lit.)

Anyone else have a favorite sear level? What do you like about it?

Jeff

Ribeye sear by Jeff Hasselberger, on Flickr

 

[Dustin Dorsey]

I like whatever sear I can get before the steak overcooks. I think there's such a thing as enough sear, and such a thing as too much. Those ribeyes look just about perfect.

 

[J Hasselberger]

I like whatever sear I can get before the steak overcooks.

Dirty little secret: Sear Side A until it looks right. Flip and sear Side B for about half that time. Cook to finished temp indirect. Serve with Side A up. These were about 1" thick.

Jeff