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1 inch to 1 1/4 inch New York Strips

GrillmagicGrillmagic Posts: 1,546

Are these steaks to thin to reverse sear? I have reverse seared 1 1/2 to 2 inch thick Strips at 250 indirect until 110/115 then pulled the plate setter and cranked it to 500/550 then seared  to 130/135. Any thoughts?


Dimondale Michigan

Dimondale, Michigan XL BGE


  • jhl192jhl192 Posts: 1,006
    You can still do it but you need less time and for the sear and reverse sear.  Watch it closely.  Keep your Thermopen handy! 
    XL BGE; Medium BGE; L BGE 
  • RRPRRP Posts: 22,058
    Personally I wouldn't bother for fear of over cooking them real quickly!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • fishlessmanfishlessman Posts: 23,020
    would be better with the hot tub and sear method, dont see much need for a roast and sear with thin steaks
  • GrillmagicGrillmagic Posts: 1,546

    Well they were good, I pulled the plate setter after indirect cooking some stuffed bacon wrapped dates and took it to 500 and grilled until 130 tented and rested while I grilled the asparagus and they were mighty fine.


    Dimondale, Michigan XL BGE
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