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Pics to follow, Just picked up some 1.5" thick T-bones. I have never done the reverse sear, i was just going to sear and cook at +/- 600. Any suggestions for the egg?
(On a side note, i was only to run to town for some eggs and milk, not an egg bbq shopping list for tonight, the steaks were more than the wife likes to spend, i had my ears well prepared when I came in the house....after hiding out in the garage for a few beer. I am now grounded from my local butcher for a short time...)