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.