Topic Title: Searmate cooking
Created on April 5, 2011 at 09:06 PM

Charles in VA

I understand that the Searmate is for searing not cooking an entire meal. However, how do I figure how much time to finish cooking after I've seared it? For instance, let's say I have two ribeyes each about 1 1/4 inches thick. I'd sear them on side 1 for about 2 minutes and the same for side 2. Now I'm ready to finish them on the Holland grill and I want them medium to medium rare. How much time do I allow for each side?

Tom Kirkman

My experience is that for each minute you have a piece on the searmate, you deduct 2 minutes from the cooking time in the Holland.

In other words, if you were previously cooking a steak for say, 10 minutes per side in the Holland, you'd now go 1 per side on the searmate, and 8 per side on the Holland.

You'll have to experiment, but this has worked pretty good for me.


Thick (1-1/4-2 inch) steaks I sear for 90 seconds each side then move over to the grill. When you push down on the center of the steak with your tongs and the meat doesn't come back up, this is rare. when you push down and there is some resistance and it comes back up slowly, this is med. rare. A firm steak when depressed is well.

I and my whole family are all MR fans and this equals about 6-8 minutes per side on the grill after searing.

Hope this helps.