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Reverse Seared NY Strips

Been trying to perfect the reverse sear.  Holding about 230-250 to cook indirect for about 30-45 mins, until internal 120.  Then pulling and adding skillet direct with butter to sear.  Cooking to 130 IT then pull to wrap with butter.  Coating with Holy Cow, same seasoning used on asparagus.  Hoping to continue to get better at establishing solid crust.

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