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I’ve gone to baking steaks....a little olive oils and season up. Place on a cooling grate on a deep foil lined pan (no clean up) and get to room temp. I cook to internal 128. A good size strip (about inch and half thick) is good at about 36 mins at 250. I flip at 18 mins. Melt a little butter and spoon on as soon as they come out. At this point i have my egg cranked to 650-700 and ready to sear. Drop butter side down and baste top with butter. Flip every 20-25 secs until you have flipped where you have the cross hatch look. So each side on the grates twice.
What this does is cooks evenly all the way thru and you also get the crust from grilling. When plated the steak is hot, flavorful and super juicy. Also what I’ve found, for me, i can get fueled up without dealing with a bunch of steaks on the grill and trying to make sure they are right. I’m only grilling for about a minute and a half.
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