I posted a while back when I first bought my Yoder YS640….and one of the questions I keep getting thrown at me is: “How does it do with searing?”
So, here are a couple pics from this evening…my first go at cooking steaks on the Yoder, and we were VERY happy with the results! Great sear, flavor, and the meat was still very tender.
Also, proof that you don’t need to buy the aluminum sear grates, either. The stainless do just fine!
by Adventurous-Mix-5711
5 Comments
That’s not a good sear. The parts between the grates have no color and the parts in direct contact are burned. A good sear should be a dark mahogany across the entire surface of the meat.
https://preview.redd.it/z30xr4tmogug1.jpeg?width=2281&format=pjpg&auto=webp&s=ca49ce9fcba5bceda5a66131a3df191db406ecbe
As someone else noted, you’d be better off with a cast iron pan over that. As much as Burger King and decades of guys not knowing what they’re doing on Weber kettles want it to be true, flame is not a flavor.
I would recommend if that’s the way you’re going to go. go reverse sear, cook it most of the way indirect then finish on the flame one at a time. and hold on a different part of the grill. You’re gonna struggle to manage your meat if you’re trying to manage multiple ones. Instead give all your attention to each of your steaks and you’ll get better results.
I’m high and thought those were fish.
I’m kind of baked and the first picture looked like a leg on first glance lol. They look great though man