Quote:
Originally Posted by wdfifteen
Even if I was going to grill it I would pan sear it first. I like a good crust.
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So do I which is why I've gone to reverse sear. Steaks go on the indirect side. Once I hit an internal temp around 15 degrees below my desired temp, I pull the steaks, add another small chimney of coals to get the hot side SCREAMING hot, toss the steaks on the cold side, rotate the grate to the hot side, then rotate while flipping while the flame kisses the steak. No lines because I'm on a cold grate and perfect sear. The method isn't fast but it's worth the time.