I am having issues getting a nice golden crust on my steaks ever since I upgraded from a cheap kettle grill (which I used for 10 years) to my Pit Boss kamado this Summer. Especially on thinner cuts (1" or less).
With my kettle it was so cheap I had leaks everywhere so I'd typically cook uncovered very close to the charcoal lumps to get my sear and then finish covered in an indirect zone until my thermometer hits 130F then I remove from heat, let it rest and serve at 135F which is my perfect medium rare.
WIth my Pit Boss the seal is so good the internal temps sometimes rises to 130F before I got a good enough sear on both sides, especially with thinner cuts. I've tried a very high temp sear (500-600F range) then finish later at lower temps but the speed at which I got to 130F didnt give enough time for the marbling fat to render like I like it. Plus if I add fat (butter or oil) at high temps it just burns.
I'm doing a 1.5" thick rib steak tonight and I'd like to hit the mark. How can I get that awesome maillard browning and a perfect medium rare? Clarified butter applied before the salt rub (I add pepper and cayenne at the end to prevent burning, not sure if this matters) and a 350F-400F cook?
Thank you for your guidance.