searing meat

Discussion in 'Beef' started by efrain, Jul 15, 2009.

  1. efrain

    efrain Fire Starter

    I have a problem, i cant get sear marks on my steak, i have tried every method i know of, threezone fire, high heat to indirect high heat, etc, i usually pre heat my gas grill 20 minutes till' it is scorching, nothing, i have tried every thing on my weber kettle and no luck, closest thing i get is a few faded lines, nothing to be proud of though, also i sear for 4-5 minutes each side.

    how do i get the grill marks!
    Grilled and confused
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I have the same problem. The grill needs to be ultra-hot (700-800*)for the marks to show very well. If I try to just cook the meat med/low and then sear, won't work...the whole piece of meat will brown. If your grill is exposed to some wind, you may not be able to get it hot enough.

    I now have a cast iron grill/griddle for a burner top, and I think that would work much better, as alot less radiant heat will contact the surface of the meat. This should allow a nice set of sear marks...then toss over coals or just finish it on the C/I grill. I haven't even used this piece yet...got it 2-1/2 months ago. Maybe I'll give it a shot for my next steak or chop burn.

    Eric
     
  3. guvna

    guvna Smoking Fanatic

    what he ^^^ said.

    go and get yourself some CI...
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    One method that I have heard about but never tried is taking an electric charcoal lighter and using it as a branding iron to make your grill marks.

    It sounds like it would work if you need the grill marks.
     
  5. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Get one of those big giant SHARPIES and draw them on there. LOL

    I have used my rectangular cast iron griddle with much success in getting sear marks. I run it right along side the grilling chamber. One side for cooking the steaks, the other is set on high and I set them on there just a few minutes before serving. Works pretty well.
     
  6. scubadoo97

    scubadoo97 Smoking Fanatic

    I don't know why you are having problems. I have a basic Weber genesis B 3 burner gas grill. I do give my meats a little coating in olive oil before heating the heat. I get clean grill marks without a problem. Basic steak is done 2 min, 90* turn, 2 min then flip and repeat. Nice cross hatch marks every time. My Weber came with cast iron grates but I found there was no way to keep them seasoned since the high heat would burn it off. I removed them and replaced with stainless steel. They clean up better, but do not hold heat as well. It has not posed a problem cooking at high heat or indirect heat. Get grill marks with the stainless as well as with the cast iron.
     
  7. dasmoker

    dasmoker Smoke Blower

    I am not sure what the problem is. I sure don't need temps of 700 - 800 to get sear marks on my steaks. I use a basic webber charcoal kettle. I light a batch of coals in my chimney starter, when glowing I lay them out in the kettle, I put the lid on for a few minutes while I get the steaks, and I sear them for about 2 minutes on each side. I even cross hatch them, one minute at one angle, then the 2nd minute at the other angle. I always get very nice sear marks on my steaks. Not sure why you can't seem to oull it off. Wish I could of been more help.
     
  8. oneshot

    oneshot Master of the Pit SMF Premier Member

    If your steaks are moist/wet with water you usually won't get good sear marks because the meat is not cooking by heat but rather by steam.
    Try patting your steaks with a paper towel so that there is no water and they are dry. Maybe this will help you.[​IMG]
     
  9. harley

    harley Fire Starter

    high heat and an olive oil coat work very well......
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I rub mine with Youshidas Soy, garlic and lemon pepper.

    Here is the results from my Weber gas.



    Temp wise it is HOT, pegs the stock therm. I can only sear for a couple of minutes or they will be well done in no time.

    I would also think it may be the steak not having enough marbeling, driping fat = fire = sear. If I get a lean one I will rub with olive oil.
     

Share This Page