JJ Husker

Did get a bit black in spots on the exterior. It flared up as soon as I went to the hot side and basically stayed that way. That's the difficult thing with fatty cuts like ribeye and basting it with clarified butter didn't help. Still looked good and tasted awesome. I like how it was done the same wall to wall.

Nice! I took my time and did a New York strip from Costco with the reverse sear last week. I just used a spicy Montreal seasoning, so no flare ups. Same story, gf likes it medium well, I prefer anything below medium. Anyways, I got just above mid well, but an excellent crunchy deep brown crust to it!

I want to try it with a big hunk of sirloin next. If I could get one of those med rare wall to wall with a nice brown crust then steak might become a little more affordable.