Sometimes the steaks just taste better than other nights even when done the same way.
These were seasoned and sat out awhile before I cooked them.
No reverse sear or front sear. Just direct cooked and flipped every few minutes and lid cracked between flips.
NO charcoal baskets of any kind. I only say that because sometimes it’s nice to have a few inches between the coal and the meat. Lid cracked keeps the heat cranking but prevents out of control flare up.
I know I’m either searing or burning when lots of smoke is rolling out from the roof.
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Topic: Just a good batch of steaks (Read 360 times)
