How’d I do? Sirloin steak, med-rare, cooked on gas.

This is the best crust I’ve managed to achieve on gas before. I realised my grates could be flipped and the other side were much flatter and allowed for a better contact sear.

I cooked until 26c on one side flipped and cooked to 43c on the other side and pulled and rested for ten minutes.

I wanted more cooking in the fat which I’ll try to incorporate next time.