"dakota2112" > wrote in message
oups.com...

<snip>

> I've tried various heating methods outdoors to avoid the smoke issue,
> and nothing seems to get it nearly hot enough... I've tried a hot
> plate, my propane grill, the heating element in my electric smoker, and
> even a bed of hot campfire coals, and these methods all required
> several minutes of searing to produce only a barely discernable sear.
> The best skillet sear I've been able to achieve thus far is using my
> electric range top indoors, which obviously is a mistake due to the
> smoke... and yet none of these methods have produced as good of a
> sear/char as what I can accomplish by just throwing the steak directly
> on my propane grill and letting it go hog wild for a few minutes per
> side (flames about 2 feet high will make a nice char crust, although
> it's probably carcinogenic but it sure tastes good)
>
> Any suggestions on what I'm doing wrong with the pan searing? thanks
> in advance......


Do you have a gas grill with a side burner? Outside? The prefect solution to
the smoke problem.

BTW it is said that "Pittsburgh" style came from the steel workers throwing a
chunk of meat onto red hot steel.

Dimitri