Perfect steakhouse steak, reverse sear + afterburner.

[Andrrr]

Wow. That’s fantastic.

[Huskee]

Wow, everything you have there, from med-rare steak to shrooms & onions and zuchinni (love it!) and Anchor Steam beer...mmmm-mmmm-MMMM! Sad I got no invite.

[Dewesq55]

2 "c's," 1 "n." Just saying. 😁

[Huskee]

Thanks Dewesq55 I blame auto-incorrect

[Parkin]

That's good looking steak, buddy!

[hdwwomcbb]

Now I'm hungry for some steak. Looks great!

[Old Glory]

Oh man that looks good!

[rodkeary]

This is the finish that I strive for. It just cannot get any better than this.

Thanks for the inspiration!

[crazytown3]

I was going to say something to the same effect as fzxdoc, but a little more colorful. Beautiful finish on that! The whole plate looks outstanding.

[MTurney]

Man that’s a work of art. Curious...it looks like you have the tip of your ambient temp probe in some sort of a metal clip. That doesn’t throw off the reading?

[Mosca]

It's what we used to call a roach clip. Idk, it came with the probe. I get good readings with that, or a probe tree. I just happened to have the clip handy. On kamados, everything under the dome and over the deflector is pretty much the same.

[Whiskeyman53]

Great looking steak. Is it only me or does anyone else get intimidated by grilling steak. There is no room for error.

[Mosca]

Damn right. For a long time I was frustrated. I got better at doing them inside on cast iron, and took that outside. The secret is that ridiculous heat. You can get a nice steak without it, I've done dozens of those. This is the first time I tried this, that's why I documented it and wrote it up. Usually what happens is the first side is good, but the flipped side goes on a surface that was cooled down, and it doesn't sear as well. Afterburner, it don't care. It sears.