What temp/doneness am I at when juices are on the surface?
Ha !!! Simple answer as I asked myself the same question but you may not like the answer LOLOL.
I just went down to my butcher and bought about a dozen rib eyes and tried some different approaches to see what suited me best.
I ate steak all week and twice on Saturday as well as taking a few notes and came up a winner.
Don't forget the grilled veggies while "you're in school"
Starting @ room temp and a sprinkle of kosher salt on the meat an hour or so before it hits the grill is mandatory.
