I've tried this method a few times and I find it to be a decent way to cook a steak, flavor was definitely there. Saves a ton of charcoal when you only want to cook one piece and not wait forever to reverse sear.
I figured out covering with a wok lid seems to helps reduce the amount of flare ups from the fat dripping down.
by Any_Witness_2429
5 Comments
I’ve wanted to try something like this but the stories of cracked cast iron from Vortex’s have scared me away from it lol
Brilliant.
You need more charcoal. The enamel on the grate won’t last very long at those temps.
Channeling Alton Brown.
Is it a stainless one? You shouldn’t do it on galvanized.