Yes just this weekend it was me saying I cooked my best steak ever on said Q but that was before I cranked up
da bomb!!!
First you take her all the way to 350 C:
You take a juicy piece of scotch fillet that has been aging for a couple of weeks, bring it up to room temperature, coat it in oil, rub some salt into it, and cast it into the inferno (not forgetting to rotate 90 degrees a minute or so in):
Sear marks courtesy of UG's cast iron grate.
And this is a forks eye view after resting 5 minutes:
And pizza cranks up pretty well too
In hindsight, 2 minutes a side is overdoing at these temperatures - but you can't change too many variables at once, If anything, I probably only go for 75 seconds each side next time.
