I'm trying to figure out where I go wrong. I have seen lots of articles about searing and I really have tried to get the desired heavy brown color on my steaks, but find half the time I can't and I really can't figure out a key ingredient to success.
Most of the times I'm cooking on my gas grill S440 Genesis, although I try and do the charcoal when I can... but I have had the same issues on that one.
my steps:
I take steak out and pat dry, normally about half an hour before. coat liberally with Kosher salt and pepper.
before cooking I pat dry again.
Sometimes I've been coating with olive oil at this point (I was trying this to get good color)
Grill has been preheated to 600ish 4 burners going full blast.
I'll cook 3ish minutes a side, direct heat, with lid closed
I'll generally take temp at that point and try and finish with a cooler grill indirect.
I get grill marks from the grates. sometimes I get brown on 1 side, a lot of times I'm getting a gray color mostly surrounding the grill marks.
I've been trying all difernt types of steak, but I find my ribeyes I can't get super thick, they start off at about 1" and they end up overdone. My best luck has been with shell steaks or filets.
I cooked a filet over the weekend that was decently thick at 1.5-2" and the inside was done nicely, outside was sort of brown on 1 side, and pale on the other.
FWIW, I cleaned my grill yesterday, soaked the grates, bars, and scraped out the crud. Not sure if that will help, but that is another thing that its been needing.
thoughts on where I"m screwing the pooch?
Thanks, Chris
Most of the times I'm cooking on my gas grill S440 Genesis, although I try and do the charcoal when I can... but I have had the same issues on that one.
my steps:
I take steak out and pat dry, normally about half an hour before. coat liberally with Kosher salt and pepper.
before cooking I pat dry again.
Sometimes I've been coating with olive oil at this point (I was trying this to get good color)
Grill has been preheated to 600ish 4 burners going full blast.
I'll cook 3ish minutes a side, direct heat, with lid closed
I'll generally take temp at that point and try and finish with a cooler grill indirect.
I get grill marks from the grates. sometimes I get brown on 1 side, a lot of times I'm getting a gray color mostly surrounding the grill marks.
I've been trying all difernt types of steak, but I find my ribeyes I can't get super thick, they start off at about 1" and they end up overdone. My best luck has been with shell steaks or filets.
I cooked a filet over the weekend that was decently thick at 1.5-2" and the inside was done nicely, outside was sort of brown on 1 side, and pale on the other.
FWIW, I cleaned my grill yesterday, soaked the grates, bars, and scraped out the crud. Not sure if that will help, but that is another thing that its been needing.
thoughts on where I"m screwing the pooch?
Thanks, Chris