Two Methods For Searing Steak Over the Flame on the Yoder Smokers YS640s Pellet Grill
One of man’s greatest achievements was the moment we discovered fire. Fire gave us the ability to gather and stay warm, but it also provided the ability to add flavor and texture to meals. To this day, a quality steak cooked over the fire in a steakhouse is considered the holy grail meal for many people.
With the Yoder Smokers YS640s pellet grill, achieving better than steakhouse results at home is achievable, thanks to the ability to sear directly over the fire. Let’s explore methods of grilling a steak on the YS640s by cooking directly over the fire on grates as well as cooking directly over the fire on cast iron.
The first method we'll explore involves removing the diffuser access door or the entire diffuser under the grates and replacing the grates on the left side of the grill using GrillGrate panels. This setup exposes the flame to the cooking surface and delivers direct flame contact with the steak, which provides optimal searing and the coveted cross-hatch grillmarks that characterize perfectly grilled steaks.
Alternatively, you can opt for searing utilizing the Yoder Smokers Cast Iron Griddle over the flame on the YS640s. This setup begins by removing the heat diffuser and installing the griddle on the left side of the grill. With the exposed flame directly under the griddle, the entire surface of the cast iron gets hot, so the steak cooks evenly, producing an all-over crust that locks in juices and enhances exterior texture.
In conclusion, the Yoder Smokers YS640s pellet grill offers multiple methods for grilling a steak over the flame, each yielding exceptional results. Whether opting for direct grilling with grill grate panels, griddling for full surface searing, or even combining cooking methods for a reverse sear, the YS640s delivers consistent performance and precise temperature control. With the flame always under control, and the YS640s’ versatility, mastering the art of steak grilling becomes an enjoyable and rewarding experience.
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling (diffuser door or entire plate removed) and GrillGrate grilling panels installed on the left side of the grill, directly over the fire box. Slide the damper all the way in to create a hot side (left) and cooler side (right).
Apply the spray duck fat to the surface of the steak to act as a binder for the rub to attach to the meat. Season with Cattleman’s Grill Road House Steak & Beef Rub.
Place the steak on the grill grates at a 45º angel to the raised ridges of the GrillGrates. Close the lid and cook until dark grill marks are formed, about X minutes.
Flip the steak and place it in a slightly different location on the GrillGrates, still over direct flame. *Your steak cools the grates as it cooks, so moving it to a slightly different location provides a new hot spot for better grill marks. Close the lid and cook until dark grill marks are formed, about X minutes.
Flip the steak again, this time rotating it to form diamond shaped crosshatch marks. Leave the door open at this time. Cook until grill marks are formed.
Flip again and once again position the steak to form the crosshatch grill marks.
Check the internal temperature of the steak by placing the probe of a digital thermometer in the dead center of the steak. The target temperature for a medium-rare steak is about 125ºF. If you are getting close to that temperature, leave the door of the grill open to finish the cook. If you’re still below 100ºF, close the lid so that the internal temperature can rise quicker.
If your steak has all of the char and color that you want, but you still have not reached your desired internal temperature, then move the steak to the right side of the grill, in the cooler spot, and close the lid until reaching your temperature.
Remove the steak from the grill and let rest for 3-5 minutes before slicing.
Cast Iron Griddle Method:
Preheat your Yoder Smokers YS480s Pellet Grill to 450ºF set up for direct grilling (entire diffuser plate removed) and a Yoder Smokers Reversible Cast Iron Griddle installed on the left side of the grill (directly over the fire box), smooth side of the griddle up. Slide the damper all the way in to create a hot side (left) and cooler side (right).
Apply the spray duck fat to the surface of the steak to act as a binder for the rub to attach to the meat. Load a spice grinder with Cattleman’s Grill Road House Steak & Beef Rub and set to a finer consistency. Grind the rub onto the surface of the steak. When searing on a flat surface, larger particles of the rub may scorch when cooking, so break the rub down finer first, or choose a different rub with a finer texture.
Place a little avocado (or other high heat vegetable oil) on the center of the griddle. Place the steak on the oil. Close the lid and cook until a dark golden brown sear is formed, about 7 minutes.
Flip the steak and place it in a slightly different location on the griddle. *Your steak cools the griddle slightly as it cooks, so moving it to a different location provides a new hot spot for a better sear. Close the lid and cook until an instant read thermometer inserted into the center of the steak reaches your desired finishing temperature. The target temperature for a medium-rare steak is about 125ºF. If you are getting close to that temperature, leave the door of the grill open to finish the cook. If you’re still below 100ºF, close the lid so that the internal temperature can rise quicker.
If your steak has all of the sear and color that you want, but you still have not reached your desired internal temperature, then move the steak to the right side of the grill, in the cooler spot, and close the lid until reaching your temperature.
Remove the steak from the grill and let rest for 3-5 minutes before slicing.
