Grilled steak using the cold grate method

This is a version of the reverse sear.
The idea is to have a sear zone on a kettle grill and to sear your steak for 1 minute and then flip it as you rotate the grill so the the grill your steak is sitting on is relatively cool, and doesn't put sear marks on the steak. This gives you more area where the maillard reaction occurs and leads to a tastier steak.

Anybody else tried this?

First, I dry brined the steak, which was a 2" ribey from my local butcher.


I cooked it over indirect heat to 115 degrees and then removed it from the grill. I got the coals smoking hot in the Slow n Sear and put my backup grate on the grill, so it was cool, and seared the steak for one minute, rotated the grill 45 degrees and flipped the steak. I repeated 2 more times for a total of 4 minutes of searing - 1 minute and flip, 1 minute and flip, and so on. I rotated the grill 45 degrees before every flip. Every time I rotated the steak, I brushed it with some butter that had rosemary and garlic in it. I kept the butter on the indirect side of the grill.


You can see the distinct separation between the direct and indirect zones created by the Slow n Sear.


Then I laid the steak on some chopped garlic, because that's what I like to do and let it rest for a few minutes.



I laid it open, and it was delicious. Truth be told, I'll probably pull it at 110, next time, but is was still VERY good.


I did some skirt steaks at the same time, and they turned out great. I recommend this method very highly.