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Nice + Yummy NY strips, dwell time

Just finished a dinner of NY strips that we got for $2.99 lb. I added a little salt and pepper and grilled 'em for 5 minutes per side (rotated after 2 minutes for grill marking) at ~550, no dwell time. The steaks were just perfect, between med-rare and medium.[p]I've tried using a dwell time before, with little success. Is there a guide line for dwelling that I could try? What are the advantages of using a dwell? My strip steaks came out really good, would adding a dwell make them better?[p]Thanks for the help,


  • Wise OneWise One Posts: 2,645
    Kevin Klostermann, the advanbtage to dwell time is that flames don't continue to hit the meat directly. That way the outside is not quite as charred. Personally, I have found the time you did to be about right (ten minutes) but I do it 3/3/4 rather than 5/5/0. Another advantage is that if you have folks that like their meat done in varying degrees of doneness - you can take the medium rares off at 3/3/0 and leave the mediums for 3/3/4 and leave those who like it well done at 3/3/8.

  • Wise One,[p]Thanks for the info. I'm beginning to see the process here.
    Same total time and temp to a particular doneness, but less time over open flames. I'll have to try the 3/3/4 method and see/taste the difference. I still have about 15 steaks, so there's plenty of room for experimentation! [p]Now my only current egging problem is deciding on a handle.
    I was thinking of something like California Que'r or CA Carnivore or just CArnivore.[p]Thanks again for the info,

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