Steak Sear Battle: Grill Grates VS 3 Other Methods In Blind Test!
I Seared Steak 4 Ways To Find Out If Grill Grates Really Are The Best Tasting Kamado Sear! I Fired Up My Big Green Egg & Seared Ribeye Steaks 4 Using 4 Different Tools & Techniques To Find Out If Picture Perfect Grill Marks Are Worth It & The Result Might Surprise You!
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Chapters
00:00 – Are Grill Marks Overrated?
01:47 – 4 Big Green Egg Sear Method Setups
05:02 – Steak Prep
08:12 – The Cook
09:10 – The Sear
10:20 – Blind Taste Test
#biggreenegg #kamado #steak
@BigGreenEggHQ
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Best is cast iron with beef tallow.
I use the grill grates upside down for an even sear. Would recommend giving it a shot 😉
I've always wondered about the grill mark myth- I guess it's about $$$
Hello James.
How do you think Guga's technique of constantly turning the steak on thin, cold grill grates to achieve an even crust would fare in this comparison?
Any suggestions on a good Canadian lump? I've always used Jealous Devil, but I'm looking for an alternative.
Are you letting your steaks come up to room temp before grilling?
what are them green things
Those green egg checks must be sweet. No way anyone goes from kamado joe to green egg without kickbacks. Things may change in the future but kamado III CRUSHES THE CURRENT GREEN EGGS.
Ha, not at all surprised – I know it as dirty steak, direct on the charcoal, it's the best.
James, I have been using grill grates for few years now and they are pretty great. Unfortunately you didn't use them right for searing. Next time flip them upside down and sear it on the flat surface. Game changer. I will try the caveman method next… Happy Grilling!
Hey James – what temp were you running for the sear?
Great test, but I can’t show it to my wife. She loves my, last place, grill grate steaks. Hahaha. Definitely going to try the caveman now!
The color of all those Kamodo’s changed in the background 🤔
Can you tell me where you get the big rib roast from that you cut into steaks. Having a hard time finding that here in Ottawa.
Only wish the popular 1500deg top broiler was included in the comparison.
I like to cook in cast iron skillet. It cooks in its own fat.
Hey James, really like the BGE lower slide control with the ember screen: do you know if it is compatible with the KJ BJ-II?
I have been using my Soapstone on my Kj for a while. Amazing results. I invert GrillGrates on y travel kettle when traveling. seems as though that's the consensus in other comments.
Grill grates flat side up are good but no better than cast iron. Just less maintenance.
Tbh the stock grate and the soap stone looked very dirty and unseasoned. I wouldn't be surprised if that confounded the results somewhat.
I just sear my steaks over a blazing chimney starter. 30 seconds per side, then repeat.
As others have mentioned, flipping the grill grates over and using them as a griddle would probably yield much better results. I use my grill grates as a griddle all the time, especially with hamburgers or smash burgers and it works great. The nice thing about it is that with the holes in the grate it doesn’t collect any fat that you need to clean up the next day the way a cast iron griddle does. The regular right-side-up side of the grill gates I have found is great for pork chops and fish, but I probably wouldn’t use that side for steak.
Again another video where a product is used incorrectly. The grill grates are used in competition to add for presentation scores, also we use a timer and a steak weight to get better sear marks. This is the second time you have a video where you use a product incorrectly. The video on the hunsaker vortex basic you completely used it wrong. That’s pathetic
I never would have considered throwing a steak right on the coals. Very interesting experiment.
IMHO this vid clearly demonstrates there is no "wrong sear" method. It's not the pit it's the pit master. One of the most significant differences I have made to the quality of a sear on thick cuts is the 24hr dry brine. Sears more uniformly and marginally faster.
The words no man wants to hear his wife say "So why do we have all these…..?".
Good video. How long do you sear them for on the caveman style? Also, how do you do your trick of adding wood chips to the bottom when you have the kick as basket? It’s not as easy now with the basket.
We give a lot of dollars on our bbq and we only have to throw the steak on the coals
I’ve had grill grates on my gasser, charcoal ave Kamado. Massively overrated and overpriced.
I have a 22in Weber kettle and the grill grates are always on back order. I gave up. If it's a problem with tarrifs or poor US production they need to fix it. 2025 should not have these types of waits
Hey James. Wondering why you went back to green egg?
Have you tried the slow n sear cold grate method? Seems to be a good method that doesn't give you the bitter grill marks
Wife made a good point. No need for a $2000 grill if cooking caveman method.
Mangrate?
Always fun to see you and Sarah do taste tests together. Helpful results!
One more method you didn’t try James….maybe in another upcoming video? Take your GrillBlazer to both sides after a smoke/reverse-sear, just like you would with sous vide. I have multiple sets of GrillGrates, and I do love using both sides of them, but recently, I’ve been adapting the torch method after a smoke, and holy cow, what a world of difference. Especially if it’s a fattier cut, like a ribeye. That fat renders almost instantly and gives you all that extra juice/flavor with the rest of the steak juice.
Grill grates are perfect for chicken thighs. Think of them not for the marks but to prevent flare ups.
Searing with a blowtorch is my preferred method
I did a caveman sear the other night when I accidentally dropped my steak on the coals (I previously injured my hand so the grip strength was lacking). Does that count?
Reverse Cave man sear is the way. Plus its a party trick that shocks people
You show the cast iron heat deflectors, but never say why you don't have them. Rust? I been using Grill grates since they came out. I have them for both my Green Egg and my Lynx LP grill to cook on. I cook all steaks on the Grill Grates from the start along with fish and chicken. After bringing steaks to 115, I let the Grills Gates get to 500 degrees to do the final sear. I like Grill gates taste more than just open grates, maybe the fat stays on the Grill Grates and adds flavor. I love steaks on a dying camp fire, mostly thought it was to the oak wood I used. Green Egg is always far better than LP grill. I have a number of large cast iron skillets, but never tried final sear on them, but on on your test I will try. Thanks for the test. You got the cooking of steaks and other meats down on so many grills. Glad to have Sara's input too. I done caveman several times and they are great too.
Grill grates upside down are good for gas grills with hot spots. Evens it out a lot. Plus get a little dripping that makes smoke for flavor. Works better with lid closed to trap in the smoke.
Unfortunately some apartment dwellers are stuck with gas, often the little portable camping tank type, due to fire code. I was such for about 8 years. Then I got back in a house and suddenly somehow have 10 grills and bbqs.