Not sure why, but my gas grill isn’t searing very well anymore. I reverse seared some Ribeyes my buddy gave me from his cow him and his cousin raise and slaughtered. I smoked it on the pellet smoker to you 150 degrees and then moved them to the gas grill at 550 degrees which I guess is as hot as it gets because I had it running full blast for 10 minutes prior. The steak was really good, actually of it the best I’ve had in a while, but just not seared how I would like.

Think I’m going to get an offset sear burner that gets really really hot. What do you guys use?

Looks good!

Unfortunately, 500-550 degrees is what they are designed for and is normally plenty. They lose temp fast when opened, so finding a way to hold heat is important. Closing off vents or draft holes is one way. You can line the grill with fire brick, and relight easil

Sear those beauties on cast iron next time. Amazing crust. They still look great though.

Been looking at some eggs but man they’re expensive and I’m not sure how much I’d like them I’m so spoiled with my pellet grill.


Think I’m going to try that next time, I got a couple sirloins left that are about 16” round they’re pretty big.

I’m not sure on a gas grill but I can get awesome searing on the Egg at 650 degrees on cast iron grates. You might try a cast iron grate on the gas and see how it works.

As far as buying an Egg, I wouldn’t have an outdoor kitchen without one. Buy one and you’ll use it way more than you think.

The doneness looks right on the money . I rebuilt my Weber 2 years ago and the temp increased over 150 degrees. The burners just aren`t as efficient when they get older (like me sometimes) and don`t put out as many BTU`s.

Steak looks good! What kind and how old of gas grill do you have?

x2 I will open both my bottom and top vents and with a good seal on the egg I can wrap the dial on my theromometer...if I had to guess I'm 1000-1200 degrees. 90 seconds each side for the sear.

not the grill Kro