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Old 10-31-2016, 04:16 PM   #15
is Blowin Smoke!
m-fine's Avatar
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY

Originally Posted by cayenne View Post
Thank you and EVERYONE for all the great suggestions!!

The reverse sear seems to be the way to go, so I'll try that this evening.
I've salted my meat and put in fridge now...but will pull the steak for about a hour before it hits the heat.

I'll shoot for setting up a two level fire with a half moon ceramic over one half of the BGE XL and likely will use my fire pit brackets to make most of the coals under the open side of the grill set up.

I'll throw it on the cooler, indirect side, till about 110F-115F..then, remove to rest for about 20 min.

I'll open up the vents to get it blazing on the open side and do the quick sear/grill on the open side of the grill for about 1 min each side and see how it goes.....

Does that sound like a plan?

Thank you EVERYONE for the great advice and images!!

I'm now starving!!!



Your plan looks good.

One last thing...

If slicing and serving, rest the meat for 10-15 minutes after the sear so it doesn't lose too much juice to the cutting board. If serving whole and cutting on the plate, serve as soon as it come off the flame. The crust is better and the plate will hold the juices for you.
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]
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