I wonder what happens if you start off indirectly cooking it over charcoal with wood chips to get the smoke flavor but then finish it off in a cast iron pan to get the really crispy crust. I'm interested in how that would turn out.
@@BBQandBottles I actually do that all the time. What you did in this video is what always did until I found your channel. Lately I've been smoking my Steaks and searing them in cast iron with the butter, garlic, and rosemary....I've actually been getting harassed lately for making more frequently! Great videos Sir!!! Keep them coming. Brian H, BBQ and bottles.... Try this, you'll love it!
There wasn’t much of a difference in the different salts with the exception of taste. So it all came down to the taste preference to be honest. Personally I really liked the balsamic vinegar one.
