Prime New York Strip

Peytonwat

I am new to the forum and this is my first post. I decided to do a Prime NY Strip for myself and a filet for my wife that we got on sale at our local grocery store. I have a Large BGE and really have enjoyed it. Reverse seared to internal temp of 120 then seared at 400 using cast iron grate for 90 seconds per side. Here are the results. Any constructive criticism would be appreciated.

A5firearms

Nice cook!

buzd504

Why would anyone criticize that?  It looks great!

Welcome to the forum!

johnmitchell

You are not going to get any criticism from me..That looks Fantastic congrats..

Peytonwat

I was hoping to have more browning and less of the pink smokey color on the crust. I didn't use any wood and don't know why this happened.

bgebrent

Welcome aboard!  Looks great brother!!

RRP

Looks like a winner to me! Welcome aboard!

PSC

I criticize your lack of invitation to dinner...   

johnnyp

Criticism?  No way. Looking good

jabam

Nailed it!!

Holepuncher

"Sweet", welcome.

Mattman3969

Peytonwat said:

I was hoping to have more browning and less of the pink smokey color on the crust. I didn't use any wood and don't know why this happened.

First off welcome aboard and damn what an entry with that steak.  Just a suggestion on the color/crust, you may trying drying the meat with a paper towel before cooking.  Wet/moist meat won't sear nearly as good as dry.  Again awesome cook!

Peytonwat

Ahhhh, excellent point of the moisture on the steak before the sear. I did rest it in foil and it was moist. I'll give that a try for the next one. Also, do you suppose the added moisture would contribute to a more chared taste?

Phatchris

Whenever I reverse sear I get that redish color as well... My two thoughts are to Trex or to use a CI skillet for the sear.

Peytonwat

Phatchris, thank you for the thoughts. I just finished reading up on Trex from Nakedwhiz.com and that's exactly what I'm looking to achieve!!! I really appreciate all the kind words and great advise from everyone. This is great!!!

Thatgrimguy

Looks most eggcellent from here!!  You can try throwing some butter on before the sear to help with color. Most here will recommend the reverse sear over TREX. It's easier to do in an egg and gives equal results. (trex can be difficult because it's not easy to lower the temp significantly on an egg and keep a clean fire.)

JohnnyTarheel

The only thing I have to say is where is mine??  

Mattman3969

I've become a forward sear(TRex) fan but I'm doing it with 2 eggs because of the bad smoke mentioned above.  Another thing you could try is getting the meat closer to the flames either with a low grid or by filling your lump up higher.  OR you could go a total different direction and use cast iron.  

Peytonwat

What is your process with the CI pan?

Mattman3969

That particular cook I had made some bacon and sprouts in that pan.  I left some of the bacon grease in the CI and cooked the steak. I flipped a bunch.  No idea the temp of the egg or the pan because I did it on the mini and the dome was wide open the whole time. 

jonnymack

My only critique is that I was not invited. Looks pretty awesome.

fishlessman

if you go trex, 800 dome seems to work well with the regular ss grill, but for the cast iron i drop down to 650 or it gets overcharred for my likes. also just use salt for the searing stage(lots of salt as some falls off) and if you want a rub or pepper add it just after the sear for trexing, if you sear pepper with trexed steaks it can become bitter. i always shoot for color before finishing up the internal temp so trex works well for me

Thatgrimguy

fishlessman said:

if you go trex, 800 dome seems to work well with the regular ss grill, but for the cast iron i drop down to 650 or it gets overcharred for my likes. also just use salt for the searing stage(lots of salt as some falls off) and if you want a rub or pepper add it just after the sear for trexing, if you sear pepper with trexed steaks it can become bitter. i always shoot for color before finishing up the internal temp so trex works well for me

Great advice here.

I would add that using the CI pan on a gas range is a great way to do the forward sear as well. I have been doing more of my searing in CI on the range than on my eggs these days.

westernbbq

I agree with PSC. Where is mine?   Awesome cook. We are doing same thing for Christmas....

jad

like others have said the cook look great, and the pictures great as well

nolaegghead

I'll do a reverse sear or hot tub to 100 to 110 but we like rare.

Simcan

Your steaks look great.  But I would suggest dry brining the steak before you cook it.  Salt both sides pretty heavily and sit it on a rack for a couple of hours, or more, before cooking.

jtcBoynton

To get a more even brown crust, do not use a cast iron grate.  Go to a thin wire grate, a cast iron pan, or directly on the charcoal. 

I use a thin wire grate that is low to the coals (spider) or sometimes directly on the coals.  

jak7028

Reverse sear vote here also - 

Dry brine with salt

cook around 225-250 up to Internal temp of just over 100 degrees

Lower your grate as low as you can and get the coals to 700+ degrees

Sear it longer than 90 seconds per side, probably 120-150 seconds, this way you get a better char and the internal temp will still stay in the medium rare range.  

WAHOO_EGGER_CVILLE

jak7028 said:

Reverse sear vote here also - 

Dry brine with salt

cook around 225-250 up to Internal temp of just over 100 degrees

Lower your grate as low as you can and get the coals to 700+ degrees

Sear it longer than 90 seconds per side, probably 120-150 seconds, this way you get a better char and the internal temp will still stay in the medium rare range.  

I agree with @jak7028  I have done plenty of reverse sears with the same method described above.  Indirectly cook at 225-250 until about 110-115 and then get the egg fired up to 600-700 degrees and sear for 90 seconds a side. Your looks great my man!  Keep it up! 

Peytonwat

Wow, those are impressive looking crusts. Thanks so much for the advise.