My issue is cooking these real thick small petite steaks to med well to well in under 12 mins with out pressing it with a weight. We get all of our steaks frozen but they are thawed when cooked. we use a type of fry salt burger seasoning like salt and pepper mix and before placing on the grill we spray with oil soybean oil. i cook the meat to about med at the top of the grill then bring it to the botton to reach med well or well. but thats taking me almost 15 minutes sometimes longer and trying to cook it at the top just chars the meat.
the grill is around 350-400 degrees. the petites cook great up to med in around 12 mins or less. but the restaurant i work in wants them cooked to well in under 12 mins i end up weighting the steak and pressing it a few times which i hate to do to any meat.
is there anything i can do to reach the correct temp of well on these thick petite steaks in under 12 mins? Thanks