My Son, his Wife, my 2 grandkids and my Son's brother and father in law.
The brother and father in law had never seen steaks grilled like this. I started with 4-1.75" choice, bone-in Ribeye steaks. I applied some canola oil and some rub to the meat an hour before putting them on the grill. Then I lite only 1 of the 3 burners and got the temperature down to 250° with the lid down. Essentially making the grill an oven and put the steaks on away from the direct heat and closed the lid over them.
I baked them about 40 minutes turning them once. Then I took them off the grill and fired up all 3 burners as hot as I could get them. I blotted the moisture off of the steaks and applied more canola oil on them while the grill was heating up to Warp 10 heat.
When the grill was very hot I put the steaks back on the grill.
Everything is going as I planned it. Then when the fat started rendering from the hot, hot fire the brother and father in law were convinced that I was burning their steaks.
I explained the Miallard process to them while they watched their steaks be enveloped by huge flames and their big eyes pretty much told me they thought I was crazy. But all came out just fine.
Dinner was lovely and they got a BBQ lesson. This method only works on steaks that are 1.5" or more.
