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Thick cut New York Strips

b40tub40tu Posts: 1
edited February 2013 in EggHead Forum
We've been cooking thick cut New York strips on the egg. We sear around 700 degrees, and then let the temperature drop to 450 and finish cooking. Has anybody cooked at the high temperature after searing but putting the plate setter in? It takes a while to drop the temperature to 450 (we have the extra large egg), and I wondered if using the plate setter at the high temperature would have a similar affect, but not having to let the steaks sit off the grill for twenty minutes. The steaks turn out great the way were doing it, but I was curious if anybody has any thoughts. Attached are a couple pictures. Thanks for any comments.

Comments

  • Solson005Solson005 Posts: 1,841
    edited February 2013
    Steaks look great!

    I don't mess with taking things out or putting anything in a hot egg so I can't help you there. I use my swing rack and sear at the regular level and move to the top rack to get further away from the flame. I also sear at a lower temp, but there are a million ways to do it. I'm sure others can help with that particular method. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • I typically sear at 700-ish like you, but at 4 mins per side they are done at that point. Pretty much just like your pics! Yum!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
  • six_eggsix_egg Posts: 593
    b40tu said:
    We've been cooking thick cut New York strips on the egg. We sear around 700 degrees, and then let the temperature drop to 450 and finish cooking. Has anybody cooked at the high temperature after searing but putting the plate setter in? It takes a while to drop the temperature to 450 (we have the extra large egg), and I wondered if using the plate setter at the high temperature would have a similar affect, but not having to let the steaks sit off the grill for twenty minutes. The steaks turn out great the way were doing it, but I was curious if anybody has any thoughts. Attached are a couple pictures. Thanks for any comments.
    I have done the PS method after a sear. They come out great and is lees than 20 mins to cool.
    Your steaks look awesome BTW.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

  • Hi54puttyHi54putty Posts: 1,321
    Try cooking low first and then searing at the end. Egg heats up faster than it cools down.
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