Steak question

johnnyp

Bought 2 Aged, Prime NY Strips for dinner tonight. They are about 2" thick and I would normally do a reverse sear.

these steaks, are thick, but narrow.  Would a 4 side sear with a more conventional cooking method yield favorable results.

target is med-rare

Phatchris

I think I'd sear it 4 sides around 600 till 120IT.

johnnyp

Phatchris said:

I think I'd sear it 4 sides around 600 till 120IT.

This is what I'm thinking 

SoCalTim

Phatchris said:

I think I'd sear it 4 sides around 600 till 120IT.

Exactly what I was thinking. 3 minutes a side flipped 4 times, maybe you could get the temp up to about 650 or so ... salt & pepper are all you need to wake those baby's up! 

bgebrent

+1 ^^^^.

Phatchris

I actually ran to the store and bought two prime ribeyes after reading this post. Did them 500 on the Weber gasser till 120IT flipping every so often... No pics cause I didn't fire up the egg tonight.

Mattman3969

I think I would just get the egg to bout 550-600, cook at OEM level and flip bout every 2 min between the 4 sides.  

pgprescott

Wowsa you have a nice predicament. How shall I prepare these awesome steaks. Waiting played pics please. 

johnnyp

Turned out very tasty.  Went 550, 2.5 mins per side. Overshot the temp, but otherwise tasted great.

seasoned with holy cow, and a little garlic 101.

fruitguy

Was just about to provide my 2cents but to late and they look great 

SGH

fruitguy said:

Was just about to provide my 2cents but to late 

Its never to late my friend.

SGH

@johnnyp Great looking steaks.

SpreadEagleBeagle

Searing over a lower heat for a longer period of time works on thicker steaks.  Granted this takes some practice.  I'm a big believer in only flipping once and never use a thermometer. Touch is a better indicator to me. 

Temp is irrelevant.  It's the color and condition of your coals that matter.  You want them all burning white hot (fast sear) or red hot (slower sear).

Looks like yours turned out pretty good though.  More than one way to skin a cat!