2. Combine Direct and Indirect Heat
Then, combining techniques creates the real magic of grilling. Sear a thick steak above a hot fire (direct heat) for a minute or two per side to brown it, and then move it away from the fire and close the hood (indirect heat). Let that steak coast up to temperature for 10 to 20 minutes more. You will be rewarded with a beautifully-browned exterior and succulent interior.
The longer cooking time allows more of the inner marbling to render its flavor into the steak, without having to cook it past medium-rare.
On a Kalamazoo Hybrid Fire Grill, you can use a wood fire to add even more flavor±—the zenith of grilling! Read more about direct and indirect grilling techniques at KalamazooGourmet.com.
3. Break The Rules: Flip Your Food
We’re not sure who came up with the rule that you can only flip your meat once. Some of the best steaks and chops we’ve ever made were flipped and moved frequently, particularly when using the combination of direct and indirect heat. (What you should not do is press on the meat with the flipper or other utensil, which presses juice out of the meat.)
On a nice big bone-in ribeye, you can even score the outer flesh with a knife to increase the amount of surface area for browning. Turning your steak frequently lets each side take short breaks from the direct heat below. It’s also great for building up a beautiful crust without burning the outside of the meat. This tip works well when cooking thick cuts of beef, lamb and pork.
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