My lovely wife bought me some grill grates for fathers day. Planning on grilling some dry aged ribeyes this weekend. What is a good set temp to start at for grilling steaks?
If the diffuser is in 350, which puts the grate surface close to 450. If the diffuser is out, whatever you want. At 600 degrees, you will have over 700 at the grate surface.
If the diffuser is in 350, which puts the grate surface close to 450. If the diffuser is out, whatever you want. At 600 degrees, you will have over 700 at the grate surface.
I have the new diffuser with the door. How about temp with the door removed.
For direct grilling with diffuser removed I always set my controller to 425*. In my opinion it gives a perfect amount of fire to get a nice hard seer but yet allow me to slowly cook to 120-125* IT on a nice thick steak. I use that set temp for ALL direct grilling... Chicken, pork, burgers, brats, etc...
Hope that helps.
New to pellet grilling/smoking
YS-640 ON ORANGE COMP CART
I crank mine to the max, since I have 2 piece diff with the hole, no need to remove diffuser. Grill grates to the left, grates on the right. Thick steaks (1.5"+) need a few minutes to the right with lid closed to bring steaks to 100f internal (I like med rare to rareish) Then on to the grill grates with the lid open. I have tried both ways, grates up and flat up. Flat up gives a MUCH better browning, crust and flavor all the way across, better than the grill marks with grates up. They finish fast, and don't forget the carry over temp as you let them rest about 5 min.
Thin steaks grates up no reverse sear, right on the heat..
Gonna do some 1" prime ribeyes tomorrow. Grates down, 6 min to the way right lid down, then a quick 1 min flash on each side.
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