Quote:
Originally Posted by Masterlu
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I'll tell ya, the reverse sear is money on the BGE, years ago I had never heard of it until we got our egg. It made a ton of sense when you realize you don't have a steakhouse broiler at home to get that slight char on the outside while keeping the beef uniformly medium/medium rare on the inside. You can buy the thickest beef you want, as long as you have a nice thermometer (we have one of those Weber Bluetooths that you can monitor on your phone), it's really difficult to mess up. God, I may head to the butcher shop near here today for a steak!
- Buck
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