Just had a question about searing steak or any meat for that matter on a charcoal grill. Tried a flat iron steak tonight on the weber performer. This was my first time using direct cooking on the grill or any charcoal grill for that matter. Steak was cooked to my liking and tasted good, but lacked the crusty texture i was looking for. This is what I did.
1) lit a full weber chimney of Stubbs
2) when the coals were ready I dumped them on the charcoal grate and pushed them to cover 2/3 of the grill. That equalled about a double layer of coals.
3). Put the grill grate on, covered the grill, and let it sit for 5-10 minutes.
4). Dome thermometer was at 600 and I could barely hold my hand over the grill for a second .
5) threw the steaks in and had a nice sizzling sound.
6) covered the grill.
I think covering the grill made achieving a sear difficult? Does that make sense. More oxygen means stronger fire and the most oxygen possible is when the lid is completely
open. Thanks in advance for any tips!
Here are some pics to illustrate the lack of sear haha