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Crusty Ny Strips

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Kyle
Kyle Posts: 156
edited November -1 in EggHead Forum
I saw pictures of a NY strip that looked very crusty. It looked delicious.[p]I am wondering if a coat of corn starch might accomplish that. From what I hear, it makes chicken crispy.[p]Any thoughts will be appreciated.[p]Kyle
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    Kyle,
    the easy way to a crusty ny strip is simply to sear it at very high temps for about 90 seconds per side . .. corn starch isn't going to do anything for you here as that is to help chicken skin crisp up .. with the steak, you aren't dealing with any skin .. .[p]sear at over 700 degrees dome temp for about 90 seconds per side. ..you'll have all the crustiness you'd want. ...
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  • AZRP
    AZRP Posts: 10,116
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    mad max beyond eggdome,
    What Max said plus I put a good coating of salt on the meats surface and let it sit 30 minutes or so before searing, seems to form a better crust. -RP
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  • eggaholic
    eggaholic Posts: 309
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    Kyle,
    Go look at Baja Tom's post below in Woosday.
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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
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    Kyle,
    This product always produces a nice crust. I use it for both steaks and pork chops
    My top three flavors are Hickory Molasses, Original and Roasted Garlic and Peppercorn.[p]I always have this stuff around.
    RhumAndJerk

    [ul][li]Char Crust[/ul]
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  • stike
    stike Posts: 15,597
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    Kyle,
    i know of a few guys that coat steaks with mustard and a rub. gives quite the crust. don't flip too early or it'll stick.[p]i do what azrp advocates, though. salt, minimal rub sometimes, and let it sit a half hour or so.[p]salts doesn't dry out meat. but it does bring those water-soluble proteins to the surface, and they crust up nice....
    ed egli avea del cul fatto trombetta -Dante
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  • BajaTom
    BajaTom Posts: 1,269
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    Sirloinsteak.jpg
    <p />Kyle,
    I would suggest a rub for steaks to help create a crust. I like DP's Cowlick and Raising the Steaks. I don't use the Trex method because I'm lazy. I grill at 550/600 to an internal temp of 135. I flip the steaks or chops a few times so they don't burn. Here's a 1&1/2" sirloin grilled direct seasoned with DP's rub Good luck, Tom
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