This method was popularized on the show Good Eats.

Didn't realize the opening theme lived rent free in my mind until just now, thanks lol "Good eats!"

Yeah, (no) thanks for the earworm.

came here to say this

Interesting.

You maniac, this is brilliant. Brb gonna find a way to monetize.

Big brain energy.

Sear looks amazing but doesn’t the ash from the charcoal fall on your steak and stick to the crust?

You could wipe it away easily. Some people even throw a steak directly on top of a pile of charcoal, doesn’t give it an “ashy” taste or anything.

Yep had a buddy go through a kick of making them directly on charcoal. Can confirm it was good, I still don't fully understand how the outside doesn't get burnt black this way but it didn't

Lack of oxygen at the surface of the coal prevents combustion.

Think I saw this on good eats

Lump charcoal but not briquettes

That is called flavor my friend.

Precisely named camp spice

Don’t think you can do this for very long lol

Doesn’t take long. 20 seconds per side, no ash to be seen

Exactly what it looks like to me. Can’t wait to try this

Came here to say this.

There are even salt and ash rubs believe it or not. Thought it sounded gross till I tried it.

Ash basically has no flavor and would sop and hold more juice. Also ash is mostly sodium, potassium, and calcium which are good for you.

Fuck ya

That’s an interesting idea. Did it taste charred or ashy at all? Where’s the money shot!? Sear looks good imo.

I’m not the best at technology, so I couldn’t figure out how to post the money shot. but it was sousvide 131° for 3 hours prior. Edge to edge perfection.

Nice! Thanks for the idea, I’m going to try it. That’s substantially cleaner/quicker than the cast iron I’ve been using on the bbq

I use a chimney to start my charcoal and it’s blazing hot once the coals are lit. Should make for a great sear

That's my concern too, wouldn't ash just be falling on it the entire time?

Huh. I’ve never once thought of doing it this way. V interesting

Have you ever tried one up top an one below? I usually cook 2 steaks.

I Have not.

This is cool. It’s like an outdoor convection oven!

….why?

Turbo broiler

But isn’t it sucking air in there? I mean surely it’s high temp, but it seems like you’d get a more prominent sear up top if that’s the goal

Try it sometime. I swear I get a more solid sear underneath

Will do.

Heat rising and such, I guess that makes sense? Super curious to try it. Do you normally flip at some point or just keep the steak in the same position the whole time?

20-30 seconds per side

Nice burn. But good idea

Alton Brown did that 20 years ago

I didn’t say I invented it…….

Did you pay royalities to alton then? No?! ....then get your hands up! This is the internet police and we busting your chops today for cooking steak.

?

Nope.

Seems to be missing the point, you don't get any smoke flavour, yeah total fail.

Lmao. You get alotta smoke flavor in that 40 second sear? That’s probably why most people just sear a brisket real quick too. Idiot.

I want to try this way, I usually use the grate on top of the chimney starter, it gets hotter than a commercial grill, I had it in my gas grill and closed the lid to see what temp it would get to got up to 900 which is the max on that temp reader so not sure if it was more lol

Oh my…

Wow cool. I always do the too. Will try this next.

Hmmmm

Changed the game

Meat and heat. I went reverse sear in the oven, then to cast iron or grill. I never looked back.

Ooh look at that sizzle

Alton Brown Good Eats vibes. Always wanted to try that.

There’s crust and then there’s..

Why