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What's for dinner?

Discussion in 'No Golf For You!' started by azgreg, Sep 8, 2014.

  1. eclark53520

    eclark53520 DB Member Extraordinaire Supporting Member

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    Don't sear steak!?!?!

    I almost passed out reading that


    :D
     
  2. MCDavis

    MCDavis The Plaid Duffer Staff Member Moderator

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    Nope. Living in a state that isn't 50 below 10 months of the year, we can stay outside, cook slow, and enjoy ourselves. :D
     
  3. ualtim

    ualtim Carrollton, TX Supporting Member

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    Reverse sear is where it is at, boys. Roast over indirect heat at 350 F for 15 mins or until center gets above 120 F, open up the vents and let the dome temp get to 500+ F and sear for about 90 seconds a side. Perfectly medium cooked steaks.

    Add in some pecan hardwood during the roasting for that great smokey flavor.
     
    Last edited: Jun 1, 2019
  4. azgreg

    azgreg "Don't count that." Supporting Member

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    [​IMG]
     
  5. ualtim

    ualtim Carrollton, TX Supporting Member

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    oops....90 seconds a side. :(
     
  6. eclark53520

    eclark53520 DB Member Extraordinaire Supporting Member

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    This all depends on thickness of steak obviously. I'm at 90 minutes a side on the steaks we get from the butcher that does my sides of beef...they're fairly thin, maybe 1" or so. Without any reverse sear which is nice. If you have super thick steaks 2"+ then reverse sear is almost the only way to do them properly.

    Anyone that doesn't sear steaks is a heathen.
     
  7. MCDavis

    MCDavis The Plaid Duffer Staff Member Moderator

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    Oh hell, I'm a heathen for a lot worse reasons than not searing a steak. Just ask your wife.
     
    eclark53520 likes this.

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