food STEAK!!

True ^^^ Those little tiny 18 ga wire grill things are not capable of holding heat. ( not that that is what you have)

My grates are 1/4" stainless, when they get hot, they stay hot.

And I use a gas grill for the record.

:cheers:
 
I have cast iron grates.... I think the heat from the charcoal goes around the grates and crusts up the seasoning. I could get the marks if I wanted it super duper rare, but to get medium rare is tougher to get the good marks on a 2" thick filet
 
I really don't care about grill marks, in fact I like a good sear much better. A good sear will fill in the areas where the grill is not touching so you have a nice char, forget the marks people. Good for pictures.

I like a high flame for burgers and steaks, you need a low flame for marks.
 
No I mean both give marks but with low flame you see them better because the meat is not seared around them. I don't like that.
 
If it doesn't get a good sear, then the seasoning falls off. You need the seasoning to make a crust. I'd still like pretty grill marks though! lol
 
With a high flame the heavier steaks will show the lines because the weight presses them down. (DO NOT press yourself.)

I don't care about the lines, but I do the quarter turning for the cross pattern, but I am more worried about a good sear.

I use cast iron grates and charcoal, and oil.
 
Yep. First, get the steaks to room temperature while the coals get hot and ready. Then coat the steaks with oil (I use extra virgin olive oil or canola oil. Depends on my mood) and season liberally with kosher salt, fresh cracked black pepper, and jalapeno powder. And that's IT! No more. And then I sear them.... using the "hand" method to test for doneness.... soft, medium, or firm. I do go for grill marks every time, but they get lost after a full sear.
 
Phil said:
You need the seasoning to make a crust.
Click to expand...

That is BLACKENING at it's finest. Burnt meat makes a crust. I only use S&P and not like a blackening amount.
Like THp says, heat makes a sear (crust).

But now I am drunk and probably sounding argumentative so I'll shall stfu!
 
Scoville DeVille said:
That is BLACKENING at it's finest. Burnt meat makes a crust. I only use S&P and not like a blackening amount.
Like THp says, heat makes a sear (crust).

But now I am drunk and probably sounding argumentative so I'll shall stfu!
Click to expand...

Not at all! You're speaking wisdom, my friend!

I'm drunk too, if it helps!

Hey... did Salsalady taste my green sauce?
 
I didn't even know I could get cast Iron grates. I can't recall seeing them before, but I'm gonna have to look into this. Grill marks, IMO, are only aesthetically pleasing. But hey, looks are one piece of the puzzle to make the outcome perfect. It makes good presentation for sure.
 
Last minute dinner decision for some steak tonight. Quick trip to the local Kroger and the meat counter had been ravaged. Managed to score this sloppy seconds BI ribeye that wasn't nearly thick enough, but hey $7.99 lb. works.

A9B7E58E-8638-434C-B690-7C184BA55B37-8129-00000980F90FF96D.jpg

Rubbed with olive oil, salt, pepper, and some CaJohns fire dust. And a tater in the background.

675B14B7-9B65-409C-B3E3-379940831071-8129-000009810CBED6AB.jpg

Flopped it onto the Weber charcoal over some hot coals for about 2-3 minutes per side, let it rest for bout' 5-7 minutes and plated it up with the tater' and a little broccoli fot good measure.

C55F3FDD-74B3-43BC-B1DC-1CB8EE406D4D-8129-000009811B806AC7.jpg

Came out a little more done than I was hoping due to being too thin, but tasty nonetheless.
 
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