Strips reverse seared to 115F.
Rested 15 – 20 minutes while sides were cooking in oven and grill got as hot as I could.
Finished over lump charcoal / post oak chunks that was 800F+ at grill grates.
Cooked 30 seconds per side twice, total of 2 minutes over coals, added a few seconds to sear the side fat too.
Nailed the internal temperature and sear surface, but can’t solve the gray banding. Tips?
I’ve tried cast iron, griddle, cooking over charcoal, gas grill. Never been able to solve the gray banding.
by Katarn_retcon
4 Comments
I don’t have an answer for you but wanted to say that looks very yummy.
You’re not going to put meat on the grill at 800 degrees for any real length of time and avoid gray.
The only thing I’ve personally done to avoid gray is sous vide + torch.
I’m sure there are other methods.
Sous vide, rest steak, sear on ripping hot cast iron.
Letting the meat cook down from the water bath makes a big difference in the amount of gray
You don’t have to sous vide a steak to keep it from having grey around the pink.