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Had ribeyes to sear on Saturday. Did some spinich at around 400* for a warm salad. Opened the vents, went inside to get the steaks and the needle was coming around a second time.
Needless to say I backed it down to around 700*. My wife likes medium.Put it in the center and about 45 seconds before the next 2.Those I wanted rare. They were to the outside. When cut at the table,the doneness was reversed.
Do these thing burn hotter at the edges then in the center?
They tasted great. My taste has been to rare,yet the medium seemed to have better texture.
Smitty's Kid's BBQ