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Old 09-11-2019, 11:27 PM
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W9TR W9TR is offline
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Join Date: Sep 2009
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My son is a chef at a fine dining restaurant. This is how he does all their steaks. Oven at 275 and timed for doneness, then pan seared. Best steak I've ever had.

I do this on our Weber or Big Green Egg grills when I don't want to heat up the house. No A/C here. I just move all the coals to one side of the grill, put the steak on the other side and bake it, then move over direct heat to sear. Works great and is WAY less messy than pan searing.
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