take our advice reverse sear is the best way to go. I use plate stater legs up cook til IT is 100 and take steaks off. Flip daisy wheel to the side and get egg to 6-700 degrees about a min side. Kerrygold herb butter on top while resting…
Both methods work well, however the flat method provides better flavor when the rub and basting sauce seep into the meat. The best way I have found is to stack them three high and rotate top to bottom. Hope this helps.
Great comments you guys are a lot of help, mixed in saltines and par froze. They turned out awesome very moist. Try sometime mix in a few tbsp dukes mayo for moistness. Low or no sugar and vinegar based I believe.
cheers to all
1.5 inch thick NY strip from Publix, rough up a garlic clove with a zester, smear garlic paste, smoked sea salt and black pepper the night before. Put in the freezer 4 hours ahead of cook. Reverse sear - pull off at 120 internal before the sear.