I guess my wife and I like some fat AND some char, but to each their own... I only cook strips versus ribeyes, so consistency is a little different.
I think I would do as others suggest and try the front sear next time - just get some color, then cook indirect until it gets close to where you want. Personally, I'm approaching the time of year when I end up cooking steaks in a cast iron skillet on the stove, due to being too lazy to grill a steak in the dark and cold. I might even bust out the Anova that has sat idle for a year or more, sous vide them to a perfect temp, and sear in the Lodge 12". My wife is not a fan of the sous vide steaks though, so maybe not.
I think I would do as others suggest and try the front sear next time - just get some color, then cook indirect until it gets close to where you want. Personally, I'm approaching the time of year when I end up cooking steaks in a cast iron skillet on the stove, due to being too lazy to grill a steak in the dark and cold. I might even bust out the Anova that has sat idle for a year or more, sous vide them to a perfect temp, and sear in the Lodge 12". My wife is not a fan of the sous vide steaks though, so maybe not.
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