Oh goodness, I just bought a two pound Picahnta steak that you are all talking about on this site and plan on doing the same thing tomorrow. I am going to have the stick burner going for a pork shoulder and a chuckie and decided to do this for dinner while the rest of it is smoking. We will see.....
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Well thanks Sheila, I am eating it right now as I got on the site. Will post some pictures. I did it different and it didn't sear up as I seen you guys but I pulled mine at 114 as we like it rare. However did my reverse sear on the smoker to give it a wonderful flavor. Had it going for a shoulder and a chuck roast anyway.
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Hard to get a good sear without overcooking on a regular gasser’s burners. IR sear burner is much better but can still overcook easily. What I use is a dusting of dextrose after patting the meat dry. That will caramelize much quicker than relying on the sugars in the steak. Get dextrose (corn sugar) from a homebrew shop and use a screen top shaker to apply.Comment
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