The perfect reverse sear setup — anyone got tips?
5 months ago
Been experimenting with thick steaks and a cast iron on my Weber Kettle this weekend, but I can't get that edge-to-edge even pink every time. The internal temp at 125F for the low roast looks right on the probe, then I bring it to sear high for maybe 2 minutes per side? What temps are you guys pulling them out of the zone before hitting the sear station?
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