<![CDATA[Direct sear???]]>IMG_20190610_191949.jpg

Actually seen a video on this a number of years back but never tried it. This was a 10 oz NY strip. 1 1/2 minutes on each side seasoning after first flip. Dumped coals and cooked indirect till internal hit 134. Rested a few minutes and Wow!

IMG_20190610_192214.jpg IMG_20190610_193417.jpg

Moist, tender and delicious. This one went from fridge to grill. If it was taken out of fridge earlier like I normally do I’m thinking it would have not needed the indirect.

IMG_20190610_193845.jpg

]]>https://waltonsdev.nodebb.com/topic/1403/direct-searRSS for NodeFri, 11 Sep 2026 12:34:41 GMTTue, 11 Jun 2019 21:08:11 GMT60<![CDATA[Reply to Direct sear??? on Tue, 11 Jun 2019 21:29:38 GMT]]>That looks like a great crust you got on there!

]]>https://waltonsdev.nodebb.com/post/6097https://waltonsdev.nodebb.com/post/6097Tue, 11 Jun 2019 21:29:38 GMT<![CDATA[Reply to Direct sear??? on Tue, 11 Jun 2019 21:24:43 GMT]]>PapaSop Looking good! I’d have stopped it a little earlier as I like it a little more rare than that but still, a beautiful steak by anyone’s estimation!

]]>https://waltonsdev.nodebb.com/post/6096https://waltonsdev.nodebb.com/post/6096Tue, 11 Jun 2019 21:24:43 GMT