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This may be a dumb question, but everyone in my family likes their steaks done differently. I like mine rare, my kids are medium and my wife is well done (that doesn't sound right :).
Anyway, when I am cooking on my BGE, would you recommend I put them all on at the same time, then pull them as they reach their appropriate degree of doneness (is that even a word?) which means they will be resting for different lenghts of time, or would you recommend putting them on at different times, trying to have them all finish at about the same time? When I used to cook steaks on my gasser I would try to have them finish at about the same time, but by the time I put mine on, the temperature was down quit a bit and it never really occurred to me to do it any other way.
I know I could experiment both ways, but with the price of steaks, I'm trying to ruin as few as possible. Plus I really appreciate everyone's help.