Do you need to reverse sear......

Forgot to rest?

So you're bragging about not reverse searing a steak <2"?

When I boil my steaks then sear them I don't lose any juice baw

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Why'd you over cook it?

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I do a funny thing when I grill. I cook it to how I like it.

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To cook a steak like this? Cuz I don't

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I don't think anyone does. You notice the obvious graduation in doneness from the edge to the center? That's not what happens with a reverse sear. I would imagine every single person reading this board could cook that 1" steak like that. I especially like how you took a picture of the ribeye cap, which will ALWAYS show the least graduation (even though this one is obvious) due to fat content.

Basically, pfffffffttttttt.

By the way, I'd eat the shite out of it.

1"? Lulz. $35 tomahawk from Rouses







My baw had the tomahawk, small piece of bone in the one I had

Yup. Is a good looking steak. Like I said, I'd eat the crap out of it.

I'd eat dat and sop up the juice with some bread

I'm going to need to see the crust of your steak to do a final judgment. The benefit of a reverse sear is a perfect crust in addition to edge to edge pink.

I did this the other night without reverse searing.