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Old 11-02-2008, 07:05 AM   #11
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Looks good, Q.

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Old 11-09-2008, 12:40 PM   #12
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Looks great, I tried it on a T-Bone, didn't quite come out the way I wanted to...Next time I'll cook them off the bone.

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Old 11-18-2008, 01:54 PM   #13
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I've done both methods - sear then bake and bake then sear. Theoretically, the reverse sear should give you a more even doneness. I've found it easier to light my Big Green Egg and levelize the temp to around 400* and then light my Ultra Sear grill and let it heat up. Once the Ultra Sear is up to temp, I sear. If the Egg is ready, I move the meat right to the Egg, if not I'll let the meat rest a few minutes until the Egg stabilizes. I pull the meat at around 125* as my wife & I like rare. I usually dry the meat, rub with a little evoo, and then season with sea salt, fresh ground pepper, garlic & rosemary. I use this method for both steaks & roasts.

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