Chris in Louisiana
TVWBB All-Star
My usual method for steaks is dry brine a couple hours or so in the refrigerator and add fresh cracked black pepper when ready to cook.
I use the Genesis with Grill Grates (flat side), preheat to get them pretty hot, then put steaks on with lid open to sear a crust on each side (about 3 minutes per side). I don't close the lid when putting the crust/sear on because it can make the steaks get done or overdone before the crust gets where I want it.
Then I move the steaks to one side, turn the burner below them on the lowest setting, and put the other burners on medium or lower, for almost indirect cooking. Close the lid and check temps often until the steaks slowly get to 125 to 135. The crust will continue to darken some even with the low temp below the meat.
l've tried reverse sear, sous vide, etc. They work well, but I have better/easier results with this old sear-first method.
***
Enter the Searwood. I did my usual seasoning. Preheated the Searwood to 600 (allegedly) for a bit, then turned it to manual on 10.
Steak on with lid open as usual. After 3 minutes, there was not much of a sear, but I flipped and did 3 on the other side. I kept flipping/rotating every couple minutes. Left the lid open because I was afraid lid-closed might produce a blonde, baked steak at 135+. A fair amount of browning and grill marks eventually developed before it got to a temp (I can't recall exactly where I pulled it) where it needed to come off.
Results were decent, but it took much longer than with the Genesis and Grill Grates, and the crust/marks were not nearly as impressive.
I want to try it again with a couple pieces of Grill Grates preheated on the Searwood to try to achieve the crust I like along with perhaps some smoke flavor.
Near the end of the cook
I use the Genesis with Grill Grates (flat side), preheat to get them pretty hot, then put steaks on with lid open to sear a crust on each side (about 3 minutes per side). I don't close the lid when putting the crust/sear on because it can make the steaks get done or overdone before the crust gets where I want it.
Then I move the steaks to one side, turn the burner below them on the lowest setting, and put the other burners on medium or lower, for almost indirect cooking. Close the lid and check temps often until the steaks slowly get to 125 to 135. The crust will continue to darken some even with the low temp below the meat.
l've tried reverse sear, sous vide, etc. They work well, but I have better/easier results with this old sear-first method.
***
Enter the Searwood. I did my usual seasoning. Preheated the Searwood to 600 (allegedly) for a bit, then turned it to manual on 10.
Steak on with lid open as usual. After 3 minutes, there was not much of a sear, but I flipped and did 3 on the other side. I kept flipping/rotating every couple minutes. Left the lid open because I was afraid lid-closed might produce a blonde, baked steak at 135+. A fair amount of browning and grill marks eventually developed before it got to a temp (I can't recall exactly where I pulled it) where it needed to come off.
Results were decent, but it took much longer than with the Genesis and Grill Grates, and the crust/marks were not nearly as impressive.
I want to try it again with a couple pieces of Grill Grates preheated on the Searwood to try to achieve the crust I like along with perhaps some smoke flavor.
Near the end of the cook
