Most every picture in grill recipes shows the steak lwitha 90 degree cross hatch pattern looking gray on the outside, but I wanted to have more of a charred layer tasty outside to my steak, but not burnt. So you don't want a burnt outside of your steak which would defeat the purpose, you just want something charred and tasty.
Maybe some powdery flavorful layer that might char up nicely. I am using a LP gas grill with an infrared searer, so I can get it real hot.
I have recipe writer's block here, I can't think of what kind of rub or powder to come up with to leave a nice charred tasty layer.
I'm thinking maybe parika as a base, but not sure, or some baste that I can mop on, which could carmelize and char over?
Anyone got any ideas on this? Any idea what high end steak houses do?
I'd also love a good mushroom recipe if anyone has one. Thanks!