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Message: <blockquote data-quote="SDMF" data-source="post: 274166" data-attributes="member: 412">Nearly the entire cut of meat will stay "pink" if you keep your heat source under 275 degrees and indirect.I sear steaks @ 600+ for 90-120sec depending on ambient outside temp and how much temp I lose due to opening the lid, and how much flare I expect from fat/olive oil/butter coating when I open the grill to put the steaks on.  When searing side-2, 60-90 seconds.  After side 2 is seared, with my gas grill, I'll open the cover, turn OFF 2:3 burners, put the steaks downwind of the remaining lit burner (which is now on LOW) then close back up and let them come up to temp slowly under indirect heat.  When I close the grill top I want it no more than ~400 degrees and falling.  I know that a single-burner on low on my grill will keep the grill @ 250ish for days on end.  Depending upon thickness, now I'll let them sit on the grill with indirect heat for 4-10min depending on thickness.  If I'm questioning myself regarding where the steaks are at for internal temp, deploy the temp probe.For steaks on the Big Green Egg the process is similar, get the coals HOT 600+ degrees, sear for 90-120 sec, flip, 60-90 sec sear on side 2.  Where the process differs is now all I do is completely shut down the bottom air and open up the top fully (the top being the chimney cap, not the entire grill lid).  The steaks will now bathe in a heavy smoke while their internal temp comes up and the Egg's temp drops fast.  6-9min depending on thickness.For roasts (venison, prime rib, etc) I'll do the reverse sear.  Indirect heat @ 225-250 until the internal temp gets ~10-15 degrees under optimal serving temp.  Pull the meat off, tent under tinfoil to rest 10-15min (the temp will come up 8-12 degrees during this time).  Increase the heat in your heat source to 500+, put the roast back in for a sear/crust formation 8-10min max (Try to manage your grill/heat for no or minimal flare ups @ this stage, you want a crust or a little char, not something that looks like the 1st marshmallow a 6yr old roasts), pull it off and slice.</blockquote>

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