m-fine
is One Chatty Farker
I like his thinking. We don't get a lot of direct sun in Western NY and I like a little smoke flavor from the charcoal so I usually walk the cow past the grill once on each side rather than the solar steak method.
Help Needed: Grilling A Steak Right....
- Thread starter cayenne
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- big green egg grill steak
I like his thinking. We don't get a lot of direct sun in Western NY and I like a little smoke flavor from the charcoal so I usually walk the cow past the grill once on each side rather than the solar steak method.
ChrisBarb
is one Smokin' Farker
.........reverse sear........ also, it sounds to me like you are way overthinking it.
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After a few reverse sears, you just a feel for when the steaks are "there" when searing.
From your pics, you nailed it! :thumb:
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Double post...my bad, mods. 
bucko
is one Smokin' Farker
Use royal oak get grill hot as you can hopefully 500 degrees place that bad boy on a lightly oiled grate directly over coals sear that beautiful piece of meat on 1side then the other shouldn't take long bingo your making me hungry the only way IMO to grill a steak
BillATL
Full Fledged Farker
I've fully committed to sous vide with the current price of good steaks
It's the same philosophy as a reverse sear but basically fool proof. Since the cooking temperature is the same as the finish temperature there's no guesswork with carryover. I toss the steaks in the sous vide dialed to the internal temp I want and let them sit for a couple hours (depends on thickness how long they need to go) but they can hold for several hours with no ill effect. Pull them out to sit at room temp while the grill comes up to nuclear and sear both sides.
It's the same philosophy as a reverse sear but basically fool proof. Since the cooking temperature is the same as the finish temperature there's no guesswork with carryover. I toss the steaks in the sous vide dialed to the internal temp I want and let them sit for a couple hours (depends on thickness how long they need to go) but they can hold for several hours with no ill effect. Pull them out to sit at room temp while the grill comes up to nuclear and sear both sides.
