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The Water Cooler
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Pan seared ribeye
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<blockquote data-quote="donner" data-source="post: 2948805" data-attributes="member: 277"><p>Yep, and also makes it easy to adjust for people who prefer their steaks more done. Just start them in the oven a bit earlier than the others and finish them all in the pan/grill at the same time. </p><p></p><p>It also works well if you ever want to get crazy and use your charcoal chimney to sear. Just get your coals going in the chimney and put a grate over it and you've got a very very hot way to sear.</p><p></p><p>This method also works really well for chops and other cuts. </p><p></p><p>Perhaps one of the best things i've learned about doing any meat is to salt early. Amazing ribs suggests 1/2 tsp per lb of kosher (not table) salt. If you can put it on hours in advance and let the salt soak in you'll get a very even salt flavor throughout the steak.</p></blockquote><p></p>
[QUOTE="donner, post: 2948805, member: 277"] Yep, and also makes it easy to adjust for people who prefer their steaks more done. Just start them in the oven a bit earlier than the others and finish them all in the pan/grill at the same time. It also works well if you ever want to get crazy and use your charcoal chimney to sear. Just get your coals going in the chimney and put a grate over it and you've got a very very hot way to sear. This method also works really well for chops and other cuts. Perhaps one of the best things i've learned about doing any meat is to salt early. Amazing ribs suggests 1/2 tsp per lb of kosher (not table) salt. If you can put it on hours in advance and let the salt soak in you'll get a very even salt flavor throughout the steak. [/QUOTE]
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