The food lab better home cooking through science ( PDFDrive ) 385
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Step3:Sear
Once you’re within 10 degrees of your final serving
temperature,transferthesteaktothehotsideofthegrilland
leave the lid open; this will supply the coals with plenty of
oxygen and allow them to burn hotter. Sear the steak,
turningfrequently,untilithasbuiltupasignificantcharred
crust and reads 125°F for medium-rare, 130°F for medium.
Ifyoudon’tliketheultracharredtasteofsingedfat,keepa
squirtbottlefilledwithwaternearbytoputoutanyflare-ups
(Ipersonallyliketheflavor).
Step4:Rest
Transferthesteaktoacuttingboardandallowittorestfor
10minutes.Duringthistime,itsinternaltemperatureshould
climbuptoitsmaximum,thendropdownagainbyacouple
of degrees.You want to serve it after the temperature has
peaked at 130°F and dropped back down to 128°F for
medium-rare,or140°Fandthen138°Fformedium.
Step5:Serve
After sufficient resting, carve the steak and serve
immediately.Actually,withabone-insteakthislarge,Ilike
to serve it whole, allowing guests to cut hunks off for
themselves.A2-poundbone-insteakwillserveatleasttwo
veryhungrypeople,morelikelythree.Thisisrichstuff!
