We're men aren't we (for the most part)? And that means we throw meat into the fire and burn it.
So I've been reading about all this reverse sear stuff, and I can't imagine they'd do it this way in a high end steak house.
Throw it on a high heat and take it off when it's cooked. That's the ticket.
So I picked up a 1.5lb rib eye and got the grill Vulcan-smelting hot. I figured 650 was a good target temp.
I set up aunt Jason's Poor White Trash two zone rig just in case I had to roast it up without direct heat, but I hoped I didn't have to use it.
On it went with some Montreal steak spice.
Six minutes per side seemed like a good estimate.
Rest for 10mins and on the plate with some spuds
(the wife and kid are away so no need for veggies)
Keep it simple.