Quote:
Originally Posted by DJ's left nut
You're out of your goddamn mind.
To jump off on this post:
Also - pat dry before setting on the grate. This is an often overlooked step that makes a huge difference in the crust you're able to get on the outside of the steak.
If you don't do that pat, the first thing to 'cook' is the water on the outside of the steak. That essentially creates a flash steam on the surface and your char isn't as good. It just hurts the flavor.
KISS method - high heat (ideally over hardwood lump charcoal and not briquettes); nothing more than sea salt and black pepper on the outside. Patience is key - let it rest before and after cooking. Pull it at about 125 and let it rest; it should climb up to about 130.
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Thanks!
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