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Message: <blockquote data-quote="AmishMafia" data-source="post: 1054080" data-attributes="member: 2846">I use something similar to this method in bad weather, but usually it's on the grill. A few chunks of Applewood, and I am set.One point i would add is the salt on the steak should be at least an hour before cooking, sometimes I do it 5 or 6 hours. The salt draws out moisture which is then reabsorbed into the meat after an hour or so. You want that moisture back in the steak. It takes with it the salt and any seasoning into the steak. Pat dry before searing.  This is the best way to promote the Millard reaction.</blockquote>

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