Trying to create the perfect steak!
Been working on the "perfect" rib-eye... definitely making progress, but still haven't quite arrived. Quick question...in your experience/opinion, does a reverse seared steak REALLY come out that much better than a sear-n-slide steak? More than willing to change to the RS method if it makes a noticeable difference, but not to excited due to the increased cook time.
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200
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