Siu Posted August 14, 2022 Report Share Posted August 14, 2022 I see all these beautiful pictures of steaks that are seared with a nice brown caramelized crust. I have not been able to get that. My husband feels that the lowest grate isn't low enough. He gets the grill as high as possible, but the minute he opens it to use it, it loses heat. How are you all doing this? We cooked a 1" 3/4 steak porterhouse yesterday and got the sear marks, but not the brown caramelization. What's the secret? Thx Quote Link to comment Share on other sites More sharing options...
5698k Posted August 14, 2022 Report Share Posted August 14, 2022 I use the lower grate, and get the dome temp to 750°. For a 1.5” ribeye, I cook 3 minutes lid closed, 30 seconds lid open..flip, repeat. Perfect every time. Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 14, 2022 Report Share Posted August 14, 2022 One trick is to make sure that there's no moisture on the surface of the meat. Blot it off with a paper towel just before tossing on the sear grate (upper grate turned upside down on the charcoal basket handles.) Moisture creates steam, which prevents the browning that you're looking for. 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 14, 2022 Report Share Posted August 14, 2022 This works for me 😁 4 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 15, 2022 Report Share Posted August 15, 2022 I see all these beautiful pictures of steaks that are seared with a nice brown caramelized crust. I have not been able to get that. My husband feels that the lowest grate isn't low enough. He gets the grill as high as possible, but the minute he opens it to use it, it loses heat. How are you all doing this? We cooked a 1" 3/4 steak porterhouse yesterday and got the sear marks, but not the brown caramelization. What's the secret? ThxSiu fill the basket and flip the lowest grate upside down. The steak will be an inch off the flame…… it’s pretty hot down there.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 15, 2022 Report Share Posted August 15, 2022 14 hours ago, Basher said: flip the lowest grate upside down. To avoid any confusion, he meant "upper grate" turned upside down, that's what we refer to as the "sear grate." 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 16, 2022 Report Share Posted August 16, 2022 To avoid any confusion, he meant "upper grate" turned upside down, that's what we refer to as the "sear grate." Aha, yes Tony, I’ve been away from my KK for tooooooo long.Thank youSent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted August 16, 2022 Report Share Posted August 16, 2022 On 8/14/2022 at 10:37 AM, 5698k said: I use the lower grate, and get the dome temp to 750°. For a 1.5” ribeye, I cook 3 minutes lid closed, 30 seconds lid open..flip, repeat. Perfect every time. Sent from my iPad using Tapatalk same for me Quote Link to comment Share on other sites More sharing options...
