I got some pieces of tri tip steak that had been cut small but quite thick. I decided to try and do them on the mini. Normally, I would reverse sear, smoke the steak and then sear it. However I can get the mini up to 400 F and I was wondering what it would be like with only the browning of the mini. Here is my attempt.
I gave them all a good shake of no salt added steak spice.
I brushed them with a high sugar content barbecue sauce to help with the browning.
I lit up a chimney of lump charcoal in the chimney.
I got the mini as hot as I could (just under 400 F) and threw the steaks on. I turned them after about 10 minutes.
After another 8 minutes the internal temperature was 140 F which is as rare as She Who Must Be Obeyed will eat steak. You note there was some char on the steaks but not a lot.
We generally slice our steaks up for serving (it fools me into thinking I am eating more). Here it is sliced up.
It was served with the missus' excellent cole slaw and potato salad.
The Verdict- Did I miss the heavy char? Yes, a bit. However, the meat was so moist all the way through that it seemed incredibly tender. I loved the texture and the taste. I won't do my steaks like this all the time but I will do it often.