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Searing Steaks on an outdoor grill
Posted on 10/7/20 at 7:19 pm
Posted on 10/7/20 at 7:19 pm
What are your best suggestions on getting a good sear when using a propane Kenmore grill.
Best I can do is have 2 large cast iron skillets. Cook the steaks on one side in one skillet, then on the other side in the unused skillet.
Best I can do is have 2 large cast iron skillets. Cook the steaks on one side in one skillet, then on the other side in the unused skillet.
10
Posted on 10/7/20 at 7:32 pm to Dixie
I don't know the BTUs of your grill, but if you want to use the grill to get a sear, have the steaks prepped and turn all the burners on high with the cover closed. When it gets as hot as it can get, open the grill and put the steaks on. Some gas grills just don't get hot enough to get a good sear regardless of what you do.
I've been using cast iron skillets inside lately.
I've been using cast iron skillets inside lately.
This post was edited on 10/7/20 at 7:34 pm
Posted on 10/7/20 at 8:34 pm to Dixie
I use my cast iron skillet and side burner. But, if no side burner i guess you could use the regular burners on high
Posted on 10/7/20 at 9:02 pm to Dixie
Take the grates out. Turn one sideways and lay directly on top of the burners or flavorizor bars if your grill has that and then turn it on high amd shut the lid.
When the grill gets as hot as it will get, open it and spray the grate with PAM, then slap the steak down hard on it and spray some PAM under it to jump start the flames. It'll catch on it's own and you'll have a roaring, searing flame for a good 90 second per side sear
When the grill gets as hot as it will get, open it and spray the grate with PAM, then slap the steak down hard on it and spray some PAM under it to jump start the flames. It'll catch on it's own and you'll have a roaring, searing flame for a good 90 second per side sear
Posted on 10/7/20 at 10:33 pm to Dixie
I don’t understand the purpose of using two skillets. Why?
Posted on 10/7/20 at 10:40 pm to SUB
quote:
I don’t understand the purpose of using two skillets. Why?
I don't do it like this but it's a good idea honestly. When you cook the steak on the first side in the first skillet, the steak soaks up heat out of the skillet cooling it off. When you "flip" it and put it back down, placing it in the second skillet means a hot skillet that hasn't been cooled off from the first side. Makes sense. Might try it myself
Posted on 10/8/20 at 4:48 am to Dixie
If you have a propane grill then turn on max hi and keep lid closed... get steak to room temp and it will sear fine.... throw steak in and recover... charcoal sear is harder but no special tricks for gas grill unless your grill sucks... get a thermometer to see what it’s running
Posted on 10/8/20 at 5:42 am to Dixie
Grill Grates has changed my world for searing and other uses of my Weber gas grill. You can buy ones (for any brand or size grill) that sit on top of your existing grates or that replace your grates. I got replacements.
The Grill Grates have a regular grill side and a flat top side. You can mix them up, and they can link together or have space between segments.
I keep one side flat top, and the other traditional grill (which makes great grill marks if that is what you want). Get the flat side hot, and it will put a brown crust on every surface of the steak. I do that with the lid open. Once seared, I check the temp and put the steaks on the cooler (lowest setting) "grill" side, close the lid, and check until temp hits about 125 (or whatever you like).
Grill Grate
The Grill Grates have a regular grill side and a flat top side. You can mix them up, and they can link together or have space between segments.
I keep one side flat top, and the other traditional grill (which makes great grill marks if that is what you want). Get the flat side hot, and it will put a brown crust on every surface of the steak. I do that with the lid open. Once seared, I check the temp and put the steaks on the cooler (lowest setting) "grill" side, close the lid, and check until temp hits about 125 (or whatever you like).
Grill Grate
Posted on 10/8/20 at 6:56 am to Dixie
Make sure the steaks are completely dry before searing
Posted on 10/8/20 at 7:19 am to Dixie
Hot grill, thick cast iron grate, and dry steaks. The grill grates at restaurants are huge and thick and just hold the heat, like a cast iron pan.
Posted on 10/8/20 at 7:48 am to Kim Jong Ir
quote:
I've been using cast iron skillets inside lately.
That's how the wife and I have preferred steaks for years now. Every now and then, though, I like to sear them in the wood box of my smoker and get a little pecan or post oak wood flavor. I'll even put them in the smoker barrel for a while on a low and slow, then quick sear over the fire.
However, for that perfect seasoned crust, black cast iron pan on the stove every time.
Posted on 10/8/20 at 8:49 am to Coater
quote:
Make sure the steaks are completely dry before searing
And salt the steaks early.
Posted on 10/8/20 at 9:38 am to Dixie
Buy a $15 charcoal chimney starter and a bag of charcoal. Fill the chimney, light the chimney, place a rack on top of the chimney. When the top coals are orange and hot, sear your steaks. You'll assuredly get a better sear by spending a few bucks on a chimney and charcoal than you will trying to use a propane grill (and it'll taste better).
Posted on 10/8/20 at 9:50 am to mmmmmbeeer
quote:
Buy a $15 charcoal chimney starter and a bag of charcoal. Fill the chimney, light the chimney, place a rack on top of the chimney. When the top coals are orange and hot, sear your steaks. You'll assuredly get a better sear by spending a few bucks on a chimney and charcoal than you will trying to use a propane grill (and it'll taste better).
This is fine and all if you want to cook one step at a time. All that does is produce a good amount of heat.
A grill does the exact same thing, many of them just don't get hot enough or don't have big enough cast iron grates to hold the heat in long enough to produce a sear before the heat cooks the steak.
Posted on 10/8/20 at 9:55 am to baldona
quote:
A grill does the exact same thing
I've never dared to put my hand over a full chimney of bright orange charcoal concentrated upward into a 9" outlet onto the grate but my guess is that it's certainly hotter than any propane grill can ever get.
I do this regularly and it's, by far, the best method for searing a steak. Cast iron does a great job, too, but I enjoy the slight char and taste the charcoal imparts onto the steak.
Posted on 10/8/20 at 10:04 am to GoAwayImBaitn
quote:This is why, and it works. I put mine down directly on my grill grates.
When you cook the steak on the first side in the first skillet, the steak soaks up heat out of the skillet cooling it off. When you "flip" it and put it back down, placing it in the second skillet means a hot skillet that hasn't been cooled off from the first side. Makes sense.
Posted on 10/8/20 at 10:09 am to mmmmmbeeer
quote:
I've never dared to put my hand over a full chimney of bright orange charcoal concentrated upward into a 9" outlet onto the grate but my guess is that it's certainly hotter than any propane grill can ever get.
Certainly its hot, I don't know the temps.
Propane burners for turkey fryers and boils certainly get pretty freaking hot. Its all about BTU's certainly.
Yes cheaper grills usually don't get as hot, but plenty of grills do. This is certainly another difference in restaurants and home grills, is restaurants stoves and grills usually have more BTU's but homeowners can certainly find comparable grills.
Posted on 10/8/20 at 11:31 am to baldona
quote:
Certainly its hot, I don't know the temps.
Propane burners for turkey fryers and boils certainly get pretty freaking hot. Its all about BTU's certainly.
Yes cheaper grills usually don't get as hot, but plenty of grills do.
The charcoal chimney method the guy above suggested is going to get hot as frick, 900 degrees or higher. Most backyard propane grills are topping out around 500 degrees. You'd need a steakhouse grade propane burner to approach the same heat level.
Posted on 10/8/20 at 11:46 am to MusclesofBrussels
I appreciate all the advice. I think I need to look into upgrading my outdoor grill, or replacing it with a good charcoal grill/smoker. It is all about the BTU's. The temp gauge on my grill goes to 700, but I never see it really over 500 with the lid closed.
Thanks everyone.
Thanks everyone.
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