Esquire (USA) - - The Secrets To Spring Entertaini­ng - Kevin Sin­tu­muang

There’s no jus­ti­fi­ca­tion for buy­ing a $1,200 grill. You can get a won­der­ful sear on a porter­house with a cast-iron pan and the stove and oven you al­ready own. That said, have you used the $1,200 Otto Grill? It goes up to 1,500 de­grees. That’s pro­fes­sional-steak­house-grade heat in a pack­age that is about the size of an old mi­crowave. Mean­ing you could take it camp­ing or tail­gat­ing if you wanted to. The re­sult is a steak with an en­vi­able crust that’s dif­fi­cult to get on an or­di­nary grill. The trick: The Otto uses in­frared heat­ing from above and has an easy-to-ad­just cast-iron grate to dial in that medium rareness. No-fuss steak­house-qual­ity steaks at home?

Cook enough of them and that’ll jus­tify the cost.

Right, honey?—

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