After reading countless posts on the reverse searing method for cooking steaks, I wanted to ask a couple of questions before attempting the cook later tonight.
1. What is a good internal temperature to shoot for:
- Rare -
- Medium Rare -
- Medium -
- Medium Well -
- Well -
2. Does the thickness of the steaks make a difference in the target internal temp?
3. What is a good dome temperature for roasting the steaks indirect.
"I'll be at the 19th hole if you need me"
Large BGE - ALPHARETTA, GA
- 2009 Alumni