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[Ffvillager]

Only one picture since I was running short on time. But I was pleasantly surprised that thr grill marks came out this well since I am just learning this grill. Had a really nice rib eye steak for dinner.
Seasoned with salt, pepper and Montreal steak seasoning about 2 hours before putting on grill.
Put the Camp Chef 24 SG, WIFI at high smoke with smoke setting at 4. Put probe in.
After 40 minutes probe was at 120 degrees.
Took off the steak.
Turned temp to high and pulled the diffused knob to get the diffuser out of the way.
After 15 minutes, grill temp was 501 degrees
Put steak on for 1 minute then rotated about 90 degrees for another minute
Turned over and did same process of rotation.
Checked temp and was 143 degrees—a little higher than I wanted.
Let rest then wife and I devoured it.
Was one of the best I have ever tasted.

[pmillen]

You're climbing that learning curve fast.  Nice job.

It was one of the best steaks you've tasted.  What have you been cooking steaks on?  How did it compare to a steakhouse steak?

[Canadian John]

 It's so satisfying when things go well. That steak qualifies. Nice!

[Ffvillager]

Previously had been using a GMGDB. However, it bit the dust and I had to search for a new one. Finally decided on the Camp Chef. So far I have been very happy with it. I was really anxious to try the reverse sear part of the unit. I wasn’t sure how it would turn out. But, I was happy to see that it did the grill marks pretty well and it Was seared as we like them. Next I will smoke them to about 110 then rest then begin the sear by leaving them 2 minutes before each rotation. I like them about 135 degrees and this one was 143.
I would say that it gave a restaurant one a run for the money.

[pmillen]

Yay!