Sear & Roast
This method is most practical when your steak and chops are very
thick. It allows the center of the steak to cook evenly without charring or
over-cooking the outside.
You will want to use two configurations for this method. Use a level
grill to sear the meat. Once seared, use the plate setter configuration
with a higher level grill to indirectly roast the meat. Since the meat is
cooked indirectly and more slowly, the meat is cooked more evenly.
The final outcome will appear with a brown ring on the edges and the
inside will be pink or to the level of doneness you desire.
5