On Thursday, January 5, 2017 at 11:36:50 AM UTC-5, wrote:
On Thu, 5 Jan 2017 05:59:09 -0800 (PST), Its Me
wrote:


"Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly."

You can put a steak on a 275 degree grill and cook it to 145, but then you'd have... roast.

Idiot.

I cook beef roasts at 425.
Harry probably doesn't know this but you don't cook steaks in a closed
grill. The whole concept is to sear them on both sides, then get them
off the heat to rest for 10 minutes. I also would not want to eat a
steak that got to internal temperature of 145.

Exactly. When doing a "quick" steak, I get the grill screaming hot, then sear just like you describe. If I'm grilling for someone that wants the steak medium or worse, they get moved to another cooler part of the grill after searing for a couple more minutes per side.

When doing a more special cut, I fire up the pellet smoker at 225 and put the steaks on it for a few minutes to get some smoke flavor on them, then move to the gas grill for searing. Awesome results.