Jamie Mathews
TVWBB Member
Jamie, I'm pretty new to this, and one of the intimidating things is that if I ask the same question to 10 experienced grillers, I get 14 different responses.
Anyway, what do you think is the surest way to get a good-tasting steak? Let's say you have ribeyes that are 1 inch thick...some here cook direct high heat the whole time, some advocate the sear-n-slide, some do the reverse sear (indirect then sear at the end), some guys put the steak right in the charcoal...
Anyway, what do you think is the surest way to get a good-tasting steak? Let's say you have ribeyes that are 1 inch thick...some here cook direct high heat the whole time, some advocate the sear-n-slide, some do the reverse sear (indirect then sear at the end), some guys put the steak right in the charcoal...