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Reverse Seared NY Strips
scooter209
Posts: 14
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.
Comments
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One other idea- start with the cast iron down and put the grate on top. It will act as your heat deflector and when you are ready for the sear it will be smoking hot.
I do a variation of that with my spider and a smaller grate down low-Greensboro, NC -
Brother Scooter... those are real nice....Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Awesome cook! That looks like a great sear!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Yup!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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Looks great! And what's the brown water?Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Forgo the cast iron and toss those steaks right on those red hot coals. 90 seconds a side and you will get a great crust.
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Looks like your crust is there!
Kansas City, Missouri
Large Egg
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"All we have to decide is what to do with the time that is given to us" - Gandalf
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