Today’s Memorial Day special was USDA Prime Ribeye from Costco, homemade potato salad, and sautéed cauliflower.
Steak was cooked on a Weber grill at 225 till internal temp of 105, then seared in blazing coals for one minute per side. Came out a perfect medium rare!
Ist there a benefit to searing after cooking or is this due to cooking with coal?
It’s called a reverse sear and I’ve found the cook tends to be really even and tender when using this method vs searing first.