What’s better? Reverse sear on BGE or Gordon Ramsay’s method for steaks

Charlie Day method ftw

Under 1 1/3 inch , straight sear, over that, reverse sear

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sous vide then red hot grill

perfection every time

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I agree... but I can cook a damn fine steak using any of these methods.

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sous vide then red hot grill

perfection every time

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Despite the downvotes, you simply cannot beat sous vide. While I do use a grill, grates are not ideal. I place a griddle on the grate to ensure complete coverage.

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While I do use a grill, grates are not ideal.

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I prefer cast iron grill grates over everything else I've used. Use them for reverse sear and sous vide steaks. Ramp the BGE up and let the grates heat up. Throw the steaks on there for about a min per side rotating every 30 sec to get crisscross grill marks.

Only buy thick steaks.

Cast iron skillet in the oven between 450-500.

Take it out when hot and use stove top.

Throw steaks(salt/Pepper) in for 3 minutes to sear, flip for 3 minutes to sear.

Add butter, thyme, rosemary, garlic and baste for however long it takes to get your steak to where you want it.

I use this a lot.

I used to sous vide but have gone to a more traditional approach using Grill Grates on a gasser.

Salt thick ribeyes an hour or two ahead of time. Add pepper at cook time.

Turn some of the Grill Grates panels to the flat side, some to grill side. See pic below. Get the flat side hot, and the grill side on low.

Sear the steaks on the flat side (with lid open) until good, brown crust all around. I do the sides too on big steaks.

The steaks are usually at about 95 interior when the crust is good. Then I move them to the cool grill side, turn down all burners, close the lid. Check every couple minutes with Thermapen until they hit 125.

Sear looks weak tbh

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Sear looks weak tbh

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That is because I used a torch, and I was scared to burn it.