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Searing bone in Rib eye in the BGE

post #1 of 7
Thread Starter 
Does anyone have good success on searing a rare/medium rare rib eye in the BGE?

I have some pics good flavor cooked to liking but sear is light at best.

Was cooking with direct heat charcoal @ 400





post #2 of 7

I would be happy with that.   Beautiful looking steak.

post #3 of 7
Thread Starter 
Thank you c farmer,

Don't get me wrong I'm happy and this one tasted great. Just looking for a little advice to go over the top and get a harder sear without having to place a 2 inch steak.
post #4 of 7

I don't have a egg, maybe someone that does will see this.

post #5 of 7
I have a Kamado.

I heat it way up.

Sears it in no time.

I like a thin bark. So a proper sear to me is important.
post #6 of 7
Thread Starter 
700? Way up.
post #7 of 7
Quote:
Originally Posted by PorknPuha View Post

700? Way up.

I toss it when it is about 600.

It's all timing because I keep the top down.

It doesn't take long at all.
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