The fire school
Reverse sear
Build the centre gently. Finish with a crust.
Choose a thick, even cut and prepare indirect heat plus a hot direct zone. Season the meat and cook gently on the indirect side, checking its internal temperature frequently.
Move to direct heat for a brief sear on both sides. Keep turning and move away from flare-ups. Measure again after searing; carryover cooking varies with thickness and heat.
For whole cuts of beef, pork and lamb, USDA guidance is at least 63°C / 145°F followed by a 3-minute rest. Personal doneness preferences may be below that guidance; use the safer target, especially for vulnerable guests.
Put it into practice