Timeline for How to get Grill/Sear Marks
Current License: CC BY-SA 3.0
6 events
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| Mar 9, 2017 at 17:30 | history | edited | CommunityBot |
replaced http://i.stack.imgur.com/ with https://i.stack.imgur.com/
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| Nov 11, 2015 at 23:07 | comment | added | blankip | A restaurant grade grate will cover more than half of the area - you have to think the grate in the picture covers maybe 10%. Also my advice differs from the accepted answer in that I would never oil the meat. First that affects taste too much. Second I am trying to literally set my grate on fire - I only need the oil there. If my grate is on fire I will set my meat on it - just need to watch it closer. | |
| Nov 11, 2015 at 23:05 | comment | added | blankip | It wouldn't hurt to put it on another section but I never have to. I think your issues may have more to do with cooking via the vessel temperature or cooking via direct flame. You will get a sear cooking via direct flame but not the grill marks. That is my point with your grate choice - if you have the cheap generic grates then you will not be carrying as much heat via the grates vs via a flame. You can still get the sear but harder. The grate needs to be warmer - so either crank up the temp, move it closer to coals, get a different material or a grate that is more enclosed.... cont | |
| Nov 11, 2015 at 19:46 | comment | added | Patrick J Abare II | I'll try hitting the grate with an infrared thermometer before slapping on the steak. Do you know if there is significant enough heat loss to the grate where the meat is searing to affect the searing when the steak is flipped? As in, do I need to move it to another section of the grate due to temperature loss on the area I had grilled on. | |
| Nov 11, 2015 at 19:41 | history | edited | blankip | CC BY-SA 3.0 |
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| Nov 11, 2015 at 19:33 | history | answered | blankip | CC BY-SA 3.0 |