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Old 11-01-2016, 01:21 PM   #20
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Join Date: 04-25-16
Location: Rochester/Finger Lakes NY

If you want it a little less done, you have three options.

1) Take it off the initial cook before an IT of 116, perhaps 110. (step 5)

2) In step 6, put it in the fridge or on ice to chill the outside and keep the IT from rising all the way to 120-125.

3) Sear hotter, closer to the fire, for less time (and ditch the CI grate).

My suggestion would be to try pulling at 110 next time and get a hotter searing fire. The CI grate is over searing on the grill marks, and most of the rest looks under seared even though it took longer to get there than it should have.

Searing in a CI pan works because it is a flat even surface and it helps store the heat, especially from an under-powered stove burner, and then applies it quickly to the entire surface. A cast iron grate on a grill produces an uneven sear, blocking heat from most of the meat and focusing it on the lines. This is desirable if you want to add grill marks, especially on more delicate items, but is not good if you want to apply a full surface sear to maximize flavor on a steak. Try a lighter thinner grate, get it as close to a hot fire as you can, and minimize the time the steak is being seared.

Another technique mentioned above is to flip more often. This helps keep the overall internal temp more even, but if the searing fire is hot enough and close enough, you shouldn't need much time per side anyway.
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]
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