Quote:
Originally Posted by sa226
If it were me, I'd sear it all the way around as best I could, then turn the heat down, or try to use indirect heat if possible, close the lid and cook it like you would in an oven.
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This is close to what I do, not sure if it's the best way, but I'm getting a perfect rare steak on my grill.
I turn the left burner on high and preheat that side as hot as it will get. Turn the right burner to medium. Sear on the left on both sides and then cook it to temp on the right side. I found I was over cooking if I turned the burner down after searing. Kinda makes sense now that I think of it with the retained heat in the grates.