Sqwertz wrote:
> On Fri, 31 May 2019 21:08:52 -0400, Ed Pawlowski wrote:
>
>> My Napoleon grill has an infrared side burner they call the Sizzle Zone.
>> In seconds it heat to 1800 degrees, great for searing meats.
>>
>> No matter what kind of grill you have, I found the best for us is a 2"
>> thick steak. We split one 2" rather than have a thinner steak each.
>> You get a great sear on the outside and a juicy tender medium rare on
>> the inside.
>>
>> I take the steak out about an hour before cooking, rub lightly with
>> olive oil. Both side get salt, pepper, garlic powder.
>>
>> Get the grill as hot as you can. Put the steak on and sear the first
>> side for 2 to 4 minutes, flip and repeat. Once seared, reduce the heat
>> and cook to about 110 to 115 degrees internal. I had the grill at 450 to
>> bake a couple of potatoes so I moved the steak there to finish. Remove
>> and rest a minimum of 5 minutes and you have a great medium rare steak.
>>
>> Depending on grill temperature and desired doneness, adjust as you see
>> fit, but this is a great starting point. Tonight we had rib eye but it
>> works well with a nice porterhouse too. Heat your oven if you don't
>> have a grill and sear in a pan.
>>
>> Don't forget to let the wine breath.
>
> If you've got infrared then next you need an immersion circulator.
> 90% electric and only short bursts of propane fuel (not a fossil
> fuel). It should be Kuthe-approved.
>
> -sw
>

Maybe so, but I bet it ain't Popeye approved.