It's actually a pretty lopsided steak thickness-wise; one end is thin the other thick. Last night when I dry brined it I used a ruler to measure: the thin side measures one inch, the thick side measures 1.5 inches, it is exactly 1.25 inches in the middle. So it is too thick to cook entirely using the Afterburner Method. Also, Meathead says you should have at least 1.5 inches to do the Reverse Sear method (which turned out amazing on my tomahawk steak last week!). This seems to be just a tad too thin for that.
So it's too thick for Afterburner Method, too thin for Reverse Sear. I am coming hear to ask y'all's advice on how I should cook this steak. I am hoping to cook it tonight. Any and all tips and advice is highly appreciated!

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