Originally Posted by Leingod

2 hours for sirloin is my go to method. When you start to hit 3 or more with thinner cuts of meats, it starts to fall apart. Now a tomahawk or thick porterhouse I would let go for 3 hours min.



And yea. I do the same with my cast iron. I crank my over to 550F and then sear the ever living hell @ 15 seconds per side while I spoon smoking butter all over the cut.