Feed a Fever, Feed a Cold Too? Mid-Week Steak Cook

[UWFSAE]

Been fighting a head cold for a couple of days and since I don't teach classes on Tuesdays decided to break in my Grill Grates.  I set my Blaz'n Grid Iron to 350°, then bumped it to 400° for the actual cook; Grill Grates hit 537° in just over five minutes from the preheat state per my handy dandy laser thermometer.



I picked up some really pretty CAB boneless ribeyes at a local meat market.  Simple homemade rub, a little Worcestershire sauce, and some canola oil and it was off to the races.





Four minutes per side and my Thermoworks had it at 131°. 



Let it rest for 10 minutes and then it’s time for a pretty damn good weekday meal.  Those little Green Giant Steamer packs are perfect for a quick and easy side (Red Potatoes and Green Beans in Butter Sauce).



The Grill Grates are pretty awesome, I'm not going to lie.  I left the full heat deflector in the Blaz'n (I didn't purchase the separate searing with half-size deflector) and I think it performed beyond my expectations with the Grill Grates.  I did have a bit of an issue with temp consistency from front to back, but that's easy enough to solve with a simple rotation of the steak at the flip. 

[smokeasaurus]

I think Grill Grates should come standard with all pellet grills.

Gosh darn good looking steak. That should help you feel better.

[Pappymn]

Next time flip the GG over and get an all over crust. Beautiful steak BTW


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[UWFSAE]

@Pappy:  Yup, I've seen that trick on this site.  I just "installed" the Grill Grates today and am just now getting to play around with them and getting them nice and dirty. 

Steaks on a flattop are outstanding; Tim Love's restaurants up in Dallas use the method and they do produce a superior sear.  I've got two more ribeyes from this purchase in the freezer ... I'll flip the grates on the next cook.

[Tailgating is my game]

Would you still need GG's with the pit boss700fb with their sear zone?

[UWFSAE]

I think there are some benefits of Grill Grates by virtue of their design regardless of a sear zone or over a diffuser plate.  Much like a cast iron skillet hold heat super well and distributes it nicely, the Grates act as an amplifier.  I saw temps approximately 150° higher than true chamber temp using a laser thermometer; I can keep my set temp lower, reduce pellet consumption, and reduce the risk of any paint/powdercoat damage I'm all about it.

The other real benefit I saw was the design would discourage flareups that I've seen directly above a firepot (on the Yoder YS640), producing a better final product.  There's a pretty good writeup on the comparative benefits on AmazingRibs.com and there are plenty of posts here on LTBBQ that discuss them.

[tomcrete1]

Nicely done Steak, My mouth is watering just looking at it!

[Big Dawg]

Very nice looking steak ! ! !  I understand what Pappy is saying, but I really like the grill marks.





BD

[BobDE]

Looks great! Good way to forget about a cold.

Just a word of caution on flipping the Grill Grates. It will make you want to buy a flattop! LOL

[TentHunteR]

The steak looks great!  What a great way to feed a cold. 



We have a set of GrillGrates for our Stoven/Weber pellet grill.  Here are a couple things I learned that helped us get better sear marks:

> Let them heat up for a good 10 minutes once your grill reaches 400° - 450° to build up enough heat to properly sustain the cook.

> The meat will suck the heat out of the rails pretty quickly,  so whenever possible try and put your meat on one half, and reserve the other half/side for when you flip your steaks ONCE!