Tbone Help!
Im trying to get better at grilling steaks by implementing things like the dry brine, positioning on the grill and getting a feel for timing. My goal doneness is medium rare but as you can see my strip is closer to medium and we wont talk about the tenderloin. Im noticing during the flips and rotations my grill is losing some heat which makes getting the sear that i want difficult without overcooking. For reference, I grill on a weber performance deluxe (The meta charcoal grill). aAfter bringing the temp up to 500 ish i throw the steak on for a minute and a half then rotate 90 degrees. after about another minute and a half i flip. This is where my cooks fall apart. The second side usually takes almost double the amount of time to develop only close to the same sear which is too long for the steak to be over the fire. Not to mention the filet cooks sooo much faster than the strip. Please grant me your wisdom grilling council especially when it comes to orientation and heat management for the grill.