<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by brady martin:
looks good. but reverse sear? i assume thats just opposite of putting meat over coals first, then indirect? what advantage is there to that? </div></BLOCKQUOTE>
I think this method is probably better suited for larger cuts of meat ie. thick bone-in porkchops, tri-tip, etc. I've been doing steaks like this for the past few months and the results have been pretty consistent. Additionally, I used to have issues with flare-ups that would burn the outside of the steak or atleast leave off flavors. I never really thought squirt bottles and constantly moving the steak around the grill was a good solution so the reverse sear solved this issue for me.