Posted by DTM on September 03, 2003 at 16:58:21:
In Reply to: Re: Well, posted by Q.n.e. tyme on September 03, 2003 at 15:28:38:
Seems to me it's kind of a variation of the santa maria tri tip recipe from the Weber cookbook. Sear direct and then move indirect to finish. My guess and I don't know yoke about cooking on an egg is the off cooker rest just lowers the cooker temp so the sear won't be 1/3 of the way through the steak. Assuming approx 2" thick. More tender? Maybe if it's only 3/16" sear as opposed to say a 1/2-5/8" sear from an all hi temp cook. So more tender in that less of the outside of the steak is way over cooked.
Just my ramblings.
DTM
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