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Degrees of Steak Done-ness! Medium rare for me!
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Source: donsteak.com via Matthew on Gentlemint
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Great site. I also find medium rare to be the best. Maximum tenderness and juiciness.
I start with a good cut of meat about 1 1/2" thick then cook it to medium rare, preferably via the reverse sear process. The last part can be rather smoky so I heat my cast iron skillet outside on the grill.
I've been doing the reverse sear method, except on the grill instead of the oven. I just leave half my burners off, and cook the steak on that side until it's about 110-115 internal temp. Then I flip over to the other side of the grill and blast it for the char. Works every time.
I made the mistake of charing the steak in the skillet inside... smoke alarms and crying children. Not ideal ;)
I recently finished my new outdoor kitchen that includes a Primo XL ceramic grill/smoker. I plan to try the entire reverse sear process outside on that next time. That should also let me add a little smoke flavor to the steak.
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