Reverse sear is the method of choice, but which of these options will produce the best results with a charred surface. Problem arises because I have too many choices.
(a) Cook on a BGE at a lower temp (250-275) to an internal of about 115, then remove steak while cranking up the temp to 650 and sear on each side.
(b) Cook at 225 on a Yoder smoker to 115, then remove steak while increasing the temp to 600 and sear on grill grates, smooth side up.
(c) Same as (b) but char on a BGE.
I have a 2.25 pound Snake River Tomahawk rib eye that I will be cooking tomorrow for an anniversary dinner. My wife loves a charred crust and I usually do (a), but always struggle to keep the temp low, so thought of trying the Yoder. Appreciate any advice.
(a) Cook on a BGE at a lower temp (250-275) to an internal of about 115, then remove steak while cranking up the temp to 650 and sear on each side.
(b) Cook at 225 on a Yoder smoker to 115, then remove steak while increasing the temp to 600 and sear on grill grates, smooth side up.
(c) Same as (b) but char on a BGE.
I have a 2.25 pound Snake River Tomahawk rib eye that I will be cooking tomorrow for an anniversary dinner. My wife loves a charred crust and I usually do (a), but always struggle to keep the temp low, so thought of trying the Yoder. Appreciate any advice.
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