Ok, this may be an odd question but....
I recently picked up a couple of USDA prime new york strips. I seared them 60 sec per side on about 700 degree, dome open, then closed the vents and cooked 2 mins per side.
They were about 1.25 inches thick. When I cut into them I would say they were a medium rare, but instead of pink inside, it was grey. Why can I never get the seared outside and hot pink inside? Please help! Thanks!!!
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