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steak seared on coals question

BaysidebobBaysidebob Posts: 489
edited August 2012 in EggHead Forum
We watched "Primal Grill" with Steven Raichlen.  He cooked T-bone steak on lump coals.  They looked over done to me.  We like medium-rare to rare.  I've seen a number of posts suggesting searing steaks on the coals.  I'm heading to Costco tomorrow for my eyeglasses and am thinking I'll pick up a couple of stupid-expensive cowboy-cut ribeyes.  The plan is to carmalize some onions first in the little dutch oven by which time I'll have a nice even coat of chimney started coals all accross the firebox.  So how long should I leave them on the coals for that crusty exterior before removing to avoid going past medium rare to rare?
My actuary says I'm dead.


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