On Fri, 31 May 2019 21:08:52 -0400, Ed Pawlowski wrote:

> My Napoleon grill has an infrared side burner they call the Sizzle Zone.
> In seconds it heat to 1800 degrees, great for searing meats.
>
> No matter what kind of grill you have, I found the best for us is a 2"
> thick steak. We split one 2" rather than have a thinner steak each.
> You get a great sear on the outside and a juicy tender medium rare on
> the inside.
>
> I take the steak out about an hour before cooking, rub lightly with
> olive oil. Both side get salt, pepper, garlic powder.
>
> Get the grill as hot as you can. Put the steak on and sear the first
> side for 2 to 4 minutes, flip and repeat. Once seared, reduce the heat
> and cook to about 110 to 115 degrees internal. I had the grill at 450 to
> bake a couple of potatoes so I moved the steak there to finish. Remove
> and rest a minimum of 5 minutes and you have a great medium rare steak.
>
> Depending on grill temperature and desired doneness, adjust as you see
> fit, but this is a great starting point. Tonight we had rib eye but it
> works well with a nice porterhouse too. Heat your oven if you don't
> have a grill and sear in a pan.
>
> Don't forget to let the wine breath.

If you've got infrared then next you need an immersion circulator.
90% electric and only short bursts of propane fuel (not a fossil
fuel). It should be Kuthe-approved.

-sw