A few other things I do, to ensure a nice crust….I can Learn................I can't get above 400 f on the grill though....
I think I may need fatter steaks for Practice....................... #IBlameFrank ....
I season the steak the morning of the cook, and refrigerate uncovered until about an hour before cooking. This will both dry marinate the meat, and begin the crust.
I let the meat come to room temp for 45 minutes to an hour.
I dry any moisture and apply oil just before going into the smoker.
I rest for 20-30 minutes prior to searing.
Use a big wad of paper towels to blot any moisture right before searing.
Using PLENTY of cooking fat during the searing. Apply directly to the steak beforehand if need be.
Something in your cooking process is hindering the browning process and the surface of your steak is steaming. If it’s not moisture directly on the steak, then it’s probably a moist environment within the grill, or an improperly heated grill surface.
If you’re searing in a pan on the stovetop…. Use plenty of cooking fat…. Heat to just smoking, place the steak…..wait thirty seconds, lift and reposition the steak, repeat on the other side…..this ensures there’s not a pocket underneath the steak with no oil, that will steam the meat and hinder browning. (That grey color is a giveaway of steaming rather than browning)….
...so I have a disposable foil tin the size of the grill...and cook everything in there.... tatties...any veg...then the steak....
..did you enjoy your Saturday fishing...?..... fish looked Big........
