Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
Ferny

New grill with IR searing burner any help?

6 posts in this topic

Directions didn't say anything. I tried it on high last night with steaks. I wiped olive oil on it but it just burnt off. The 1st 2 steaks went on for a minute each side and I could barely get them off! The next 2 went on for 45 seconds and stuck pretty good also. What oil do you guys do with yours to keep the meat from sticking?

Thanks,

Ferny.

Share this post


Link to post
Share on other sites

I use vegetable oil or the high temp pam to coat the grates when they are clean and cold. If the meat is sticking it isn't ready to flip (not seared). With the searing method it typically takes 2-5 minutes per side and then cook to the desired doneness.

One thing about olive oil, it is good to use to coat the meat, but as a non-stick deal it doesn't have the heat tolerance as the others.

Good luck

Share this post


Link to post
Share on other sites

I would say leave them on a little longer, and try canola or veggie oil. Don't oil the grates though, oil the meat!!!

Share this post


Link to post
Share on other sites

If you have cast iron grates you might have to season them with a couple of coats before they will work good. I spray oil on the side that hits the fire first and make sure it is hot enough to sear the steaks.

Share this post


Link to post
Share on other sites

depends on the cut of meat, I have no problem with fatty cuts. The lean cuts tend to stick a bit.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0