After watching John McLemore cook steaks on the Gravity grill, we decided to give it a try.
20 oz ribeyes started at 250 degrees till we reached 128 IT. Took 'em off to raise the temp to 700 - didn't take long. When we put them back on the cast iron grates, OH, the sizzle and flames that gave us a beautiful sear and another layer of flavanoids. These were the best steaks we've had in a long, long time. Check it out...
I knew you would want to see how they turned out so ogle this:
