01-29-2014, 12:43 PM
Reverse sear == 2 zone fire on grill, one side hot and the other cold. Plop down the steak on the cold side and let it slowly rise to about 5-10 degrees below your desired temp. Crank up the heat or add more charcoal on the hot side and sear the shit outta of it for a minute or so on each side. Gives its that nice crust still, and you get the even coloring in the meat 
I use it for tri-tips (awesome cut of meat btw, Wegman's usually has it) and NY strips. Kind of a pain when its cold out and you have to stand around and wait for it to come up to temp.
Damn cold has been making me so lazy about grilling -- I did the pan sear + finish in oven for a ribeye last weekend and I mistimed it and cooked it more than what I like.
I use it for tri-tips (awesome cut of meat btw, Wegman's usually has it) and NY strips. Kind of a pain when its cold out and you have to stand around and wait for it to come up to temp. Damn cold has been making me so lazy about grilling -- I did the pan sear + finish in oven for a ribeye last weekend and I mistimed it and cooked it more than what I like.