Quote:
Originally Posted by ltusler
The reverse sear method works well also.
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+1
Had a friend do some thick ribeyes on the grill this way. Best steak I remember in a while.
The upside of the reverse sear is that the steak is a) cooked nice and evenly throughout and b) crunchy on the outside.
On a regular cooked steak, you are loosing b) striving for a). Yes, the regular method supposedly seals in the juices, but if you cook indirect slowly, that's not an issue at all.
G