At 57 I still can't reliably reproduce a perfect steak. The best I've been doing recently is the 120-flip method, starting with a nice thick steak:
sear 120 seconds, then flip
sear 120 seconds, then flip
sear 120 seconds, then flip
sear 120 seconds, then done
Sometimes I reduce the last 2 flips to cook closer to 90 seconds depending upon how hot a sear I get on the first 2 flips. I still never nail it, just get close enough that I'm satisfied.
For those that follow this method - how close do you stack your coals to the cooking grate surface?
sear 120 seconds, then flip
sear 120 seconds, then flip
sear 120 seconds, then flip
sear 120 seconds, then done
Sometimes I reduce the last 2 flips to cook closer to 90 seconds depending upon how hot a sear I get on the first 2 flips. I still never nail it, just get close enough that I'm satisfied.
For those that follow this method - how close do you stack your coals to the cooking grate surface?