Reverse sear I assume? Looks about right to me. Cool side till 115 or so then a couple minutes on each side over the coals. It’s the only way I’ll do thick steaks ever again!
Amazing_Bonus_6142
Looks absolutely mouthwatering to me, I think you are doing it right.
7 Comments
Reverse sear I assume? Looks about right to me. Cool side till 115 or so then a couple minutes on each side over the coals. It’s the only way I’ll do thick steaks ever again!
Looks absolutely mouthwatering to me, I think you are doing it right.
Only one way to tell!
How did the turn out?
Heck yeah!!! Look like winners to me boss
https://preview.redd.it/b470tpqvmujf1.jpeg?width=4284&format=pjpg&auto=webp&s=4419a504a7270daf5c31193372f86fffa22c314e
Hope I did mine right too
reverse sear is the ONLY way
I did lid on till desired temperature then reversed sear right after and rested on butter squares for a few minutes