Originally Posted by V-wiz
Man that looks awesome, but im not sure i would do that, doesnt the meat burn given the floor gets really hot?
Thanks. Well, you leave it just long enough to get a good char. The oven floor is no hotter than placing that meat over direct heat in a kettle, for instance.
After the char you move the meat to a cooler portion of the oven (oven entrance) until desired IT is met. Or you can do that in reverse, as in reverse sear.
I've done carne asada this way too. And they cook fairly fast.