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[MikeMcQ]

Started with a nice thick 1-1/4lb NY seasoned with Montreal

Put on the Memphis preheated 180f for smoke reverse sear.


Off at 100f IT, about 45 minutes


Onto ~800f preheat TEC infrared with Grill Grates


after about 20 seconds turned for cross sear


another 20 seconds and flipped over


Killed the gas and closed the lid. Usually leave 1 to 2 minutes depending on steak thickness, done this reverse sear method hundreds of times.....BUT screwed up this time. After killing the gas and closing the lid ran inside to quickly make the smoked sharp cheddar and smoked pepperjack cheese sauce for broccoli. Lost track of time and didn't go back for the steak until cheese sauce done, about 5 minutes!

When it hit me ran out, open the lid and Thermapen checked, grrrrrr 141f! My heart kind of sank as I pulled that once beautiful NY Steak. My target to come off is 120f 125f MAX!. Not totally destroyed but medium, not rare to mid-rare like I usually do and we prefer!


For the record the smoked sharp cheddar/smoked pepperjack cheese sauce was killer. The steak eh. Tasted okay but texture obviously over cooked.    What a doe-doe leaving it on closed with gas off so long, like it was going to cool down fast enough from blazin 800f? And with some flames from the searing off fat!? What a dumby… 

[MikeMcQ]

I know you are bummed by the mistake with the steak, but I am totally blown away with how clean your Grill Grates are!  On my gasser, the dang things get quite carbonized in the valleys and it takes some serious effort to scrape them out with the GG tool.  How do you do it?

I just brush surface with Tool Wizard grill brush (ss loopy brush) and scrape out channel with CG tool usually after each use. Could be that the TEC very high temp carbonizes stuff in the channels better.

[Canadian John]

 A tad overdone perhaps by certain standards, but still good. I would have gladly eaten it for you.

[Bar-B-Lew]

 A tad overdone perhaps by certain standards, but still good. I would have gladly eaten it for you.

+1...just how I like it

[MikeMcQ]

 A tad overdone perhaps by certain standards, but still good. I would have gladly eaten it for you.

No question wasn't "destroyed" but also no question was medium to medium well, well beyond where it should have been mid rare. If at a restaurant I would have sent it back, but yeah we ate it lol.

I was concerned about timing making the cheese sauce and it sitting too long and breaking. Instead let the steak over cook.  I should have finished the steak, pulled it to rest AND THEN made the cheese sauce! Next time.... dumb mistake to make with as much experience as I have. I am of course my hardest critic.

[Bobitis]

Will it happen again?

[MikeMcQ]

Will it happen again?

Highly doubtful so yes count it as a learning experience.

[Osborn Cox]

I’ve seen worse.    My wife wouldn’t have eaten it because it’s too pink.     She once asked me at a dinner party when the host inquired how she liked her steak cooked.    My answer was “ruined”.    I don’t make her steak anymore, I cook her a chicken breast and tell her it’s a steak.   

[okie smokie]

Just like I like it!  Medium.  To each his own!   

[ZCZ]

Just like I like it!  Medium.  To each his own!   

Ditto.
Try one just straight up at 600 on your Pro without the Direct Flame insert. Two minutes then rotate 90 for sear marks. Flip over for 4. Should be just how you like it. Assuming it’s a normal thickness Costco steak.
Z

[ZCZ]

Had a friend over for steaks one day a few years back. I asked him: “How do you want your steak Lawrence?”  To which he replied: “I want my steak so rare that you can drive it to the hospital and revive it!”
Z

[MikeMcQ]

While I "can" direct sear a steak no problem and believe the Pro would be quite capable, we prefer a smoke reverse sear for the added smokiness combined with high temp sear charring.

[glitchy]

Had a friend over for steaks one day a few years back. I asked him: “How do you want your steak Lawrence?”  To which he replied: “I want my steak so rare that you can drive it to the hospital and revive it!”
Z

I love that answer even though I can’t eat rare, it has to have the texture change and color change from purple to pink for me. My 12 year old I swear could cut a hunk off a moving cow and start eating it.

[okie smokie]

Had a friend over for steaks one day a few years back. I asked him: “How do you want your steak Lawrence?”  To which he replied: “I want my steak so rare that you can drive it to the hospital and revive it!”
Z

A guy asked me how I liked my steak.  I told him I liked it a lot.  He did not speak to me for a while.

[BigDave83]

I usually tell them to just walk it past the grill.

But I will eat it any where from raw with salt and pepper to medium. I do not like a dried out hunk of cow, or any meat really.