Quote Originally Posted by Gman View Post
I was reading about this type of reverse sear method last week. Toss the steaks in the oven, and then into a hot pan to sear as the final step. Yours is the outdoor version.
Yep. I've got two steaks left (King Soopers has NY strip in the 4pk for $4.88/lb through tomorrow I think) that I'm going to try to couple the reverse sear w/the salt cure method on Wednesday night to test out too. Supposedly if you cover your steak in kosher salt & let it sit a few hours before you cook it it tenderizes the meat more .