Going to try this method this weekend with my new medium , with strip steak. 1.5 thick cut today,
want to make sure i have the set up right. I have the cooking grate on top of the fire ring. Therefore the grill will be about 2 to 3 inches below the lid/ bottom interface. Any suggestion on temps for searing.
I like mine medium rare. My wife likes it med well. Do I add time to the sear, or seem like it would be the roast?
seems alot like ribeyes, which are good I like strips