I don’t know why. But it works as well as reverse sear.
This is the SFR stuff that was on sale 50% off last winter. It’s a damn fine looking piece of meat.
I got the Grill Grates up to about 600* and tossed that sucker on there, seared both sides for about 2 minutes each.
I pulled the GrillGrates and rack, dropped in the diffuser, put the regular grate back on at the higher level, and choked both vents closed the lid; the egg stabilized at around 250*, and about 25 minutes later the steak read 130* at one end and 140* at the other.
I would describe this as "luxurious". You get the flavor of a ribeye, and the texture of a filet. It’s an expensive way to get there, but everyone should try this once!
This is the SFR stuff that was on sale 50% off last winter. It’s a damn fine looking piece of meat.
I got the Grill Grates up to about 600* and tossed that sucker on there, seared both sides for about 2 minutes each.
I pulled the GrillGrates and rack, dropped in the diffuser, put the regular grate back on at the higher level, and choked both vents closed the lid; the egg stabilized at around 250*, and about 25 minutes later the steak read 130* at one end and 140* at the other.
I would describe this as "luxurious". You get the flavor of a ribeye, and the texture of a filet. It’s an expensive way to get there, but everyone should try this once!
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