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The meat looked like cornfed choice+ or grassfed prime. Wish they had said what it was when talking about the steaks.
I've done the reverse sear and never though much of it. For two inch bone in ribeyes, I do extremely hot cast iron and 6 minutes at 400F. Based on the ones I've done, they could not have been better. You get rare 1" center, 3/8" medium rare and 1/8' caramelized crust on either side of it.
Caveat, this only works for 2 steaks but for thinner steaks, just use the chimney with glowing coals and do one at a time flipping every 30 seconds for 2 minutes. Rare + perfect crust.
For 4 steaks like they did, I could see their method. Sort of sous vide the steaks on the grill and then sear.
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Tru6 Restoration & Design
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