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Reverse Sear Steak ?
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bezdecr
Posts: 31
I have read on here about people starting out indirect at 350 and then cranking it up to 700 degrees direct. About how long for each process. I will use a therm but didn't want to open up the egg too much.
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I'll even go as low as 300 and then remove PS and let it roll. Time is going to vary on type and thickness of cut. I just kinda wing it. If I err I try to on the under done side. You can always toss them back on.Green egg, dead animal and alcohol. The "Boro".. TN
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Well, learn from me because I overcooked mine last night. Watch for my post
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On 1" steaks I usually target for 250-275 grid for the indirect portion of the cook. Pull at thermapen temp of 115-120 max.Than sear.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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