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Originally Posted by KenP
Browned in a pan of EVOO?!?! WTF?!?!?! I wouldn't admit that to anyone! I swear, holy.... are you kidding me....
If you need more heat or a larger heating zone, get another chimney starter and dump two of those suckers in there. My 500* thermo wrapped around itself when I piled most of two chimneys on one side. Charred those suckers up so fast!!! Then to the warm zone until done.  Works best with super thick steaks.
Ever done a reverse sear? Indirect heat until they are within 20* of ideal, then put over high heat for the sear. It's supposed to be more accurate. I haven't done it, but I've heard good stuff about it. |
That's what the recipe called for...Gourmet magazine July issue. It's ok to admit that you can abreviate! Give it a try, come out of that closet!