I can get the temp where I like it pretty consistently but I really struggle with the sear. Any advice?
by toke1
36 Comments
Ambitious-Corgi-3504
High heat, preheat tf out of it, keep it on high heat the whole time. Lil different when you have really big chunks of meat, but for a regular ribeye or strip, high heat, closed lid, but checked on fairly often should yield you some killer crust fairly quickly
Experimentallyintoit
If you have a sheet tray (cookie sheet) that is pure stainless steel and not coated in anything like Teflon, you can put it upside down over one of the crates to keep the heat trapped and then use that for a sear. It won’t be anything close to a hot cast iron or over a big pile of embers, but ut will be better than what you’ve got currently
larskr87
Cast iron griddle
nomoeknee
2 ways to do this. Thicker steaks – 2 inches plus, indirect heat, raise the temp and reverse sear hard – basting with a butter of some sort. Thinner steaks – dry brine overnight or salt a hour prior. Pat the steak dry with paper towel – VERY IMPORTANT. And then high heat direct sear
TREEPEOPLEMUSIC
Just throw a cast iron on the grill. Let it heat up. Boom. Crust.
Codilious44
May not have the crust you desire but you cooked it perfectly for my liking.
Over-Improvement6047
Turn it on high
1nternetTr011
propane actually burns hotter than natural gas. just turn it on and let it go a while, mine goes up to 600 or so before putting it on.
IMO getting the steak as dry as possible is just as important, even more so than a hot grill.
Fallguy450
Looks like you’re rolling low/slow over propane. Crank the heat, everyone can sear over it.
The internal cook on that looks pretty perfect. Direct flame for more sear? I don’t know, I don’t cook that much on propane. Have a separate torch or get some fat fire going in the grill? Sorry, not helpful. Looks like an excellent steak though.
carlos_the_dwarf_
Before you consider stove top or charcoal or any of the other suggestions…are you using the highest heat available on your propane grill?
Ivoted4K
Get the grill hotter
Plzdntbanmee
What’s your grill temp?
Numerous_Branch2811
Hold on. Before you go buying new things what is your process?
Wet marinade? Dry rub? Pat the steak dry before searing? Reverse searing?
Pat the steak dry, dry brine with salt for about an hour in the fridge, then pat dry again, dry season with whatever you want then do a reverse sear.
anotherstevest
I use a cast iron pan heated on the grill. And, more recently, I’ve added a torch to boost up the char aspect. Seems to work pretty well.
Ole_Boy080
I cook my steak just below the desired internal temp like normal, while having one of my burners on high the whole time off on the side. When it is time, throw the steak over the hot one and make a controlled grease fire from the drippings to sear the outside. I have used spray oil to help this process. Couple of minutes of flipping and you will get a nice crust. It is best if you have an actual sear burner, but you can do it without one with some practice. You can try removing one of the heat shields, but it will make your gas tube dirty over time. I am a charcoal/wood enthusiast, but this method makes an absolutely great ribeye.
dutchmasterD717
Damn it Bobby. You need Strickland propane
sirdonksalot3
Honestly propane just doesn’t quite cut it… cast iron or a Blackstone are the best options.
Cast iron actually provides sensible heat. Latent heat would be the oven, or top rack on the grill, for slowly bringing anything up to temp slowly.
TheHudinator
Grill Grates for the win.
PreferenceContent987
Are you heating the grill up on high for at least 15 minutes with the lid closed before grilling?
cabezon99
Put charcoal in it
MammothMonkey818
Preheat as high as possible. Honestly though, get a charcoal grill. You can get a small one for like $25. Much better flavor and crust. There is a learning curve though. Once you go charcoal hard to go back to propane unless it’s for burgers or dogs.
snuggly_cobra
Hottest burner for the sear. Others set lower for the cook.
– step 1: sell the propane grill – step 2: buy a charcoal grill
nirvroxx
I reverse sear mine on my propane grill. Once it gets to 115-120 I remove it and turn all the burners on and let it get hot as the devils asshole. Throw the steak back on for about 1-2 minutes per side
kbstriker
High high high heat. Let that MF’r heat up for 15 minutes. Is you can get some fat drip to form a nice blaze up, even better.
shxckles
Pre heat to 600+
ethan0077
This is so simple my guy. You have everything you need, good looking steak and propane grill.
Don’t need a cast iron anything, thicker steak etc.
Just more heat!! And don’t be afraid to keep flipping it so it doesn’t burn while you cook it on high the whole time 👍
Gilbey_32
Pan sear the steak is the answer you’re looking for
StrictAd2535
Get one of those Metal burger-smasher/steak press thingies to hold the meat down. If you’re able to, you can also lower the steak to be RIGHT above the flame for a minute or two, then replace the rack in position, do the same for side #2 and check for sear marks, then replace rack in reg. position again. Should be fine
Crafty_Risk9452
Side burner is key. What I always do is use cast iron on the side burner of the grill with avocado oil cranked up full blast to get nice thick crust sear then I toss it on the regular part of the grill lower heat to bring it up to 125 then pull. Perfect every time
DondeRob_NL
Just torch it with a big flame torch, like a Searzall torch or even a roofers torch. Works very well. Carefull to not put the meat in the blue part of the flame. It will sear very quickly and taste great.
36 Comments
High heat, preheat tf out of it, keep it on high heat the whole time. Lil different when you have really big chunks of meat, but for a regular ribeye or strip, high heat, closed lid, but checked on fairly often should yield you some killer crust fairly quickly
If you have a sheet tray (cookie sheet) that is pure stainless steel and not coated in anything like Teflon, you can put it upside down over one of the crates to keep the heat trapped and then use that for a sear. It won’t be anything close to a hot cast iron or over a big pile of embers, but ut will be better than what you’ve got currently
Cast iron griddle
2 ways to do this. Thicker steaks – 2 inches plus, indirect heat, raise the temp and reverse sear hard – basting with a butter of some sort. Thinner steaks – dry brine overnight or salt a hour prior. Pat the steak dry with paper towel – VERY IMPORTANT. And then high heat direct sear
Just throw a cast iron on the grill. Let it heat up. Boom. Crust.
May not have the crust you desire but you cooked it perfectly for my liking.
Turn it on high
propane actually burns hotter than natural gas. just turn it on and let it go a while, mine goes up to 600 or so before putting it on.
IMO getting the steak as dry as possible is just as important, even more so than a hot grill.
Looks like you’re rolling low/slow over propane. Crank the heat, everyone can sear over it.
https://preview.redd.it/t2od8x7ufw2e1.jpeg?width=4000&format=pjpg&auto=webp&s=9d46ee4220533cacecea12d9777277a5501cf246
The internal cook on that looks pretty perfect. Direct flame for more sear? I don’t know, I don’t cook that much on propane. Have a separate torch or get some fat fire going in the grill? Sorry, not helpful. Looks like an excellent steak though.
Before you consider stove top or charcoal or any of the other suggestions…are you using the highest heat available on your propane grill?
Get the grill hotter
What’s your grill temp?
Hold on. Before you go buying new things what is your process?
Wet marinade?
Dry rub?
Pat the steak dry before searing?
Reverse searing?
Pat the steak dry, dry brine with salt for about an hour in the fridge, then pat dry again, dry season with whatever you want then do a reverse sear.
I use a cast iron pan heated on the grill. And, more recently, I’ve added a torch to boost up the char aspect. Seems to work pretty well.
I cook my steak just below the desired internal temp like normal, while having one of my burners on high the whole time off on the side. When it is time, throw the steak over the hot one and make a controlled grease fire from the drippings to sear the outside. I have used spray oil to help this process. Couple of minutes of flipping and you will get a nice crust.
It is best if you have an actual sear burner, but you can do it without one with some practice. You can try removing one of the heat shields, but it will make your gas tube dirty over time.
I am a charcoal/wood enthusiast, but this method makes an absolutely great ribeye.
Damn it Bobby. You need Strickland propane
Honestly propane just doesn’t quite cut it… cast iron or a Blackstone are the best options.
Wow you butchered that
https://preview.redd.it/y4dtvusknw2e1.jpeg?width=700&format=pjpg&auto=webp&s=e30042d70763783a536457f30ba86f6b7b19ab01
Cast iron actually provides sensible heat. Latent heat would be the oven, or top rack on the grill, for slowly bringing anything up to temp slowly.
Grill Grates for the win.
Are you heating the grill up on high for at least 15 minutes with the lid closed before grilling?
Put charcoal in it
Preheat as high as possible. Honestly though, get a charcoal grill. You can get a small one for like $25. Much better flavor and crust. There is a learning curve though. Once you go charcoal hard to go back to propane unless it’s for burgers or dogs.
Hottest burner for the sear. Others set lower for the cook.
https://preview.redd.it/pvdldxiurw2e1.jpeg?width=1440&format=pjpg&auto=webp&s=23bf6b9dcf643a40bd9f9c796476de3ee32c4cd0
– step 1: sell the propane grill
– step 2: buy a charcoal grill
I reverse sear mine on my propane grill. Once it gets to 115-120 I remove it and turn all the burners on and let it get hot as the devils asshole. Throw the steak back on for about 1-2 minutes per side
High high high heat. Let that MF’r heat up for 15 minutes. Is you can get some fat drip to form a nice blaze up, even better.
Pre heat to 600+
This is so simple my guy. You have everything you need, good looking steak and propane grill.
Don’t need a cast iron anything, thicker steak etc.
Just more heat!! And don’t be afraid to keep flipping it so it doesn’t burn while you cook it on high the whole time 👍
Pan sear the steak is the answer you’re looking for
Get one of those Metal burger-smasher/steak press thingies to hold the meat down. If you’re able to, you can also lower the steak to be RIGHT above the flame for a minute or two, then replace the rack in position, do the same for side #2 and check for sear marks, then replace rack in reg. position again. Should be fine
Side burner is key. What I always do is use cast iron on the side burner of the grill with avocado oil cranked up full blast to get nice thick crust sear then I toss it on the regular part of the grill lower heat to bring it up to 125 then pull. Perfect every time
Just torch it with a big flame torch, like a Searzall torch or even a roofers torch. Works very well. Carefull to not put the meat in the blue part of the flame. It will sear very quickly and taste great.
use a cast iron griddle