Gotta cook it on indirect heat with the strip closest to the fire to get an even cook and crust when you decide to go on direct heat. This way you get the crust nice as well as the strip being cooked evenly with the filet.
I think you guys messed up some stuff, christina said she cooked too much porkchop that she was gonna cook the VENISON, gabi's first course was said to have great depth of flavour and has nothing to do with lack of spice but they did say that they wanted more
I like izhaya but i want to see more creativity from him, most of his dishes are protein and potatoes, except for the miso scallop, everything lese he did felt very simple. I felt lime i've seen better plating skills and diversity from gabi and zach. In terms of strategy, he did it right bc a lot of the things he do is too safe for me, scallops ×2, meat+ potatoes/tomatoes. I just want him to give more
