13
If you like more (or less) charring on the outside
of your steak, experiment with leaving the steak
above the Sear Station burner for more (or less)
time.
The Sear Station can also be used for searing or
browning the outside of cuts of meat you plan
to roast. Certain cuts of beef, lamb and pork will
benefit from being seared first, and then finished
using the indirect method. The Sear Station should
never be used to cook food with a very high fat
content, unless the fat has been removed prior to
cooking.
Note: Your Summit will perform at its best when
you let natural convection do its work under the
lid. Try to resist the temptation to open the lid
or turn the food unnecessarily. Your food cooks
faster, more evenly and with more flavour if you
leave the lid closed as much as possible.
How to use the Sear Station
TM
(direct and indirect cooking)
The Sear Station on your Summit is the ultimate system for cooking restaurant quality steaks on your
barbecue. Steak cooked on the Sear Station will be beautifully branded on the outside, evenly cooked and
tender on the inside, with a wonderful char grilled flavour. For the best results, try to use quality steak
that is at least 3 cm thick.
Preheating for searing:
Whenever you use the Sear Station on your
Summit, it is important that you preheat the
barbecue first, with the lid closed. This ensures
that the stainless steel grill is searing hot when
you start cooking.
1. Check that all burner control knobs are in the
off position and check that there is sufficient gas
in your bottle (for LP models).
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light all main burners according to the
instructions in the owner’s guide.
5. Light the Sear Station burner according to the
instructions in the owner’s guide.
6. Turn burners 1, 2, 5 and 6 to LOW. Close the lid
and preheat the barbecue with burners 3 and 4
and the Sear Station burner on HIGH, burners
1, 2, 5 and 6 on LOW for 10 minutes (as per
diagram).
Cooking steak on the Sear Station:
1. After 10 minutes preheating, your barbecue is
ready to cook. Turn burners 1, 2, 5 and 6 to OFF.
Leave the two centre burners and the Sear Station
burner on HIGH.
2. Open the lid and place your steak directly on
the grill above the Sear Station.
3. Close the lid and cook for 60 seconds.
4. Open the lid and rotate the steak 90 degrees.
Close the lid and cook for a further 60 seconds.
5. Open the lid and turn the food over. Close the
lid and cook for a further 60 seconds.
6. Open the lid and rotate the steak 90 degrees.
Close the lid and cook for a further 60 seconds.
7. Open the lid, turn the Sear Station burner to
OFF and move the steak to the grill above the far
left or right burner(s) (turned off).
8.Close the lid and cook indirect for the remaining
cooking time.
By using this method, you’ll cook steaks with a
beautiful, criss-cross seared finish on the outside.
9
How to sear the perfect steak
Sear
Preheat the barbecue for
searing. Place the steak
on the grill above the
Sear Station. Sear the
steak for 60 seconds.
Rotate 90
0
Lift the steak but don’t
flip it. Rotate it 90
0
and sear the steak for
another 60 seconds.
Flip
Lift the steak and flip it
over. Sear the steak for
another 60 seconds.
Rotate another 90
0
Lift the steak without
flipping it and rotate
it 90
0
again. Sear for
another 60 seconds.
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