Despite working at MAK for 3 years now, I've never actually used our searing grate before. I do the weekly recipes on our Facebook page, so I've got a pretty darn sweet set up at home, but that's one accessory I haven't really messed with before, since I've been happy with the steaks that come off the grill just using the regular stainless grates. We ended up with a flawed one in the shop, so I got to take that home to play with last weekend.
Grabbed a couple of inexpensive ribeye steaks, and sprinkled both sides with smoked kosher salt, and dry brined in the fridge for a couple of hours.
Next we used some Cash Cow, and dusted both sides, then put on the MAK for about an hour to soak up some smoke.
In retrospect, I SHOULD have had a bit of a nibble of something instead of holding out for the main attraction, since by the time it was ready to sear, both James and I were practically ravenous, so I was rushing to get food on the table. Hangry James is not pretty. (Nor is Hangry Kat, for that matter!!)
I turned the grill to HIGH, and only waited for it to get up to about 415° before throwing steaks on. A couple of minutes on each side, and they had reached 140° IT.
Turned out quite pretty! Might try doing the cross hatch next time-- lots of time to play around, just need to pad my budget for more BEEF!
Next time I'll let the grill get hotter before throwing the steaks on to sear, but certainly wasn't wasted-- nice crispy fat on the edges like I love, and good smoky juicy flavor.
No inside money shot-- this girl needed to stuff her face!
