Originally Posted by axxe55
Partdeux, i might have to give this a try too. usually i leave mine in the fridge right up until ready to cook on the grill. i try to go for really hot and fast cooking time. i always cook the meat last so that it's still plenty hot from the grill when it hits the plate.
I had read about making sure the meat is not cold before cooking it on other sites. amazingribs.com, is an amazing site, and the one where I learned about the "inverse" searing technique. Biggest problem I'm running into, even with a four burner grill, I can't get one side hot enough to slowly bring up the temperature of the meat on the other side of the grill to properly sear the meat.
Here is the link to the steak technique