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Dizzy Pig Steak Help

I am cooking some pretty thick steak tomorrow.

I usually do the reverse sear bit I was planning to grill them at high temp for five minutes max each side instead.

I was going to use one of my Dizzy Pig rubs but I am worried the rub will still be too raw if I don't cook for a long time and will overpower the meat.

What do you guys suggest?

Try my new plan or go back to the reverse sear?


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