I have no idea why I've never done this before, except maybe that I usually don't buy steaks thick enough to really benefit from it?
Anyway, I have a porterhouse that is 35mm thick with plenty of marbling (from costco) and I really think it needs better care than my usual steak technique (really hot 2 - 3 mins per side...)
There's plenty of info online about how to do it, including the recipe page on the Urban griller website, but I'm not sure what cook time I should expect. I will cook to temp of course, but I'm trying to roughly estimate when to start the cook to be able to eat at a particular time.
So if I'm going to cook a 35mm steak until 7 degrees less than medium rare (54-7... 45 degrees) and the temp in the kamado is about 120 degrees C, approximately how long should it take to get to that 45 degrees? Just roughly - 30 mins maybe? Also, just an advice check: is 120C/250F about right?
I'll put pics up on how it turns out tonight, of course.