Thanks to LB, I was able to do a killer steak on the new Gourmet Sear Grate.
I am reverse searing a monster chunk of beef tonight. I have a bone in strip weighing in at 2 lbs. it is 2" thick, 21 day dry aged prime.
1 fully chimney of coal right below the sear plate should get that to a good very hot searing temperature. Will do the reverse sear staring with 250° indirect to 125. Then load up the sear grate and hot coals to preheat.
First the profile of the slab just after adding the salt for a dry brine.
Brine finished after 3 hours. Ready for the grill.
Got the sear grate up to 975° according to my infrared. The steak caramelized perfectly. 2 minutes per side. Didn't take any plated pics as we had friends over for dinner.
The nice char crust
Thanks so much to LB for saving me a ton of money on this grate. Now I wonder why I didn't break down and buy sooner. I cannot recommend it enough. I cannot wait to get the griddle and the wok.