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fraxinus
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looks real good, so how long does it take on the indirect side of the grill, on average, to get the internal temp of the steak ready for the sear. I realize that it depends on the cut/thickness of the steak. If I remember correctly, you use the Slow N Sear on your grill, if you load that full of charcoal, is it hot enough for a good sear when the steak hits the right temp.
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Frenchy19
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fraxinus: "looks real good, so how long does it take on the indirect side of the grill, on average, to get the internal temp of the steak ready for the sear. I realize that it depends on the cut/thickness of the steak. If I remember correctly, you use the Slow N Sear on your grill, if you load that full of charcoal, is it hot enough for a good sear when the steak hits the right temp. "
I do use a Slow N Sear and a digital temp probe. Start the coals in a chimney starter until they ash over and then dump into the SNS. Put the probe into the meat and place opposite the SNS (the no coal side). When the probe reads 125-and you are right, this depends on the thickness of the cut, move the meat to the direct heat side, roughly 2 minutes per side. Great sear and the internal temp is right around 130.
Not sure how long it takes to hit the 125 mark; I have been using the digital temp probe for a couple years now, and it makes grilling so much more accurate than basing the cook on time. If you do not have a digital probe, I do believe the investment is more than worth it-not just for quick cooks like a steak, but for low and slow for ribs, brisket, etc. Totally takes the guess work out of grilling.
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