[jonrick46]

I like a rare steak with a nice char on the outside from the BBQ. My challenge is getting that nice char without over cooking and losing the rare quality inside. Does anyone have any suggestions on getting the perfect balance?

[Yo-Yo]

I like a rare steak with a nice char on the outside from the BBQ. My challenge is getting that nice char without over cooking and losing the rare quality inside. Does anyone have any suggestions on getting the perfect balance?

You need two things to accomplish what you want:

1) You need to be cooking a thicker cut of meat. The thinner sliced cuts of steak that I can usually afford makes it very hard to get a good crust on the outside while leaving the inside rare to medium rare. You need at least a good 3/4" or thicker cut of meat to even have a chance.

2) You need a very hot grill. Hotter than most gas grills can get. That means cooking over charcoal, with all of its associated hassles.

Remember that before you can brown and char the surface of the steak, you first have to boil off the water from the tissues. The hotter the grill, the faster the surface water will evaporate and allow the char you're looking for without letting the heat migrate to the inside of the steak too much.

If your grill isn't hot enough, then the heat has time to work its way to the inside of the steak before it can char the surface, giving you a more done center.

Some have tried using cast iron pans on their grill, and letting it get really hot. Cook the steak on the grill until you reach the internal doneness you desire, then move it to the hot skillet to provide the outside sear. I've not tried it but I have seen it recommended several times.

https://fieldcompany.com/blogs/journal/grilled-and-reverse-seared-cast-iron-skillet-steak

[FamiliarFace]

Have you ever grilled your steak caveman style? It’s when you put the meat directly on the charcoal, but the charcoal isn’t the briquette kind. It’s hardwood lump charcoal with no fillers. That will get you the char you want on the outside. Hubby has learned how to do this and it’s perfection.

Here’s a video that shows you what to do.
https://youtu.be/fe5ZFgmowAA?si=TqygQ44T8iY-tMq7

[painter]

I grill steaks better than most steak houses.

what I have is a homemade grill made out of stainless steel with two grills,one for bbq made out of 1 inch expanded metal,and my steak grill which is 3 inch expanded metal.The steak grill is THICK steal.

the trick to getting a nice char on the outside is to build the HOTTEST fire under the grill! When you throw the steak on it you should hear it sizzle! It is so hot I have to use tongs to put it on or the hair on my hands and arm will singe off. around 2 minutes per side should do it.

This is Important. When you take it off and put the steak on the platter Cover it with Foil! other wise it will dry out!