For steaks, they’re excellent. About the only thing I haven’t been able to do over a good steakhouse restaurant is an extremely crisply outer layer. There’s some techniques there that I haven’t learned yet that might fix that. Everything else about the juiciness and taste is easily the same or better.
You’re basically taking all the art of out it that you would have to learn to become a top steak grill master, and replacing it with precision.
For steaks, they’re excellent. About the only thing I haven’t been able to do over a good steakhouse restaurant is an extremely crisply outer layer. There’s some techniques there that I haven’t learned yet that might fix that. Everything else about the juiciness and taste is easily the same or better.
You’re basically taking all the art of out it that you would have to learn to become a top steak grill master, and replacing it with precision.