In this recipe, we'll be searing steaks over an inexpensive charcoal chimney instead of using a grill, grill grates or any other common method.
Next, one steak (ca. 3.8 cm in thickness) was separately cut from both ends of the prime rib and placed on polystyrene foam packaging trays; the remaining portion of the prime rib was returned to the warming oven for subsequent sampling. Following slicing, five temperature readings were taken...