Came out to a perfect medium rare.
I did the reverse sear method. Smoked at 250 Fahrenheit with my MEATER probe. I pulled them off at 113 (adjust based on thickness). Then, after letting them rest for 5 minutes, I opened the vent, took out the convector and grill grate, blew off the loose ash, and put them right on the coals to sear for 1.5 minutes per side.
The end result was insane flavor. I got the idea from one of the cpt Ron Fogo videos. Highly recommend everyone try it.
Side note: in a weird way I think it actually saved charcoal too. Maybe it’s something about getting the coals really hot and then immediately shutting everything down after? Or maybe the steak cools them down? I’m not sure but the next day when I checked my coals it seemed like I had a lot more left then expected
If anyone else has additional tips, let me know!
by jlsstory