big dude
Sous Chef
Let me first appologize for no pics - had the camera all ready - but I was ashamed that I cooked the steaks to medium vs med rare, but they were still delicious. I used the reverse sear method to cook a couple of strip steaks on a gas grill (too lazy to fire up the smoker). I used the two end burners to keep the grate level temp between 225 & 240 using a probe in a cork. Cooked the meat indirect in the middle of the grill to 110 then direct to 135 (too high), then rested for 10 minutes. The meat had virtually the same color side to side as opposed to the thick grey around the edges from the sear first method. Served it up with fresh out of my garden asparagus (too good) and homemade bearnaise sauce. The meat dipped in the combo meat juice/bearnaise was super. Thanks to you inventors of this method. BD