Haha! I've never heard that, but I think I might use it now. Thank you, Harold.That is what she said ...
just before the bed broke.
Quoting an old Canadian mechanic that once worked for my father (RIP Harold).
And he never danced at my wedding - as he often promised (I was a kid back then).
The technique for preparing steaks is completely different from slow smoking. For me, I'm a medium rare type person. Anything beyond medium on a good steak is blasphemous. Therefore, I usually get the grill piping hot around 450-475 degrees, lay on the steak for about 2.5-3 minutes depending on thickness, flip, wait, flip again so the grill grates are perpendicular to my original ones (for that checkerboard grill mark goodness), wait, flip one more time and done. The outside gets a nice crisp with a few blackened chars and the middle is a warm reddish pink. There are different techniques that can be used for different doneness. My dad likes his steaks well done. So I tell him to go somewhere else other than my house to get a steak. Lol!The reason I own a grill is to cook steaks. I like them rare but crisp on the outside. I would love to own a "salamander" grill but they are expensive so I use an infra red cranked up at the higher setting to cook my steaks. I do not think the pellet grill is going to do this.
I have smoked a couple of thick ribeyes before. One hour with hickory at a very low 160-170 then finish on a very hot grill. Came out a little more medium than I'd prefer, but the smoke flavor was definitely present.