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Strip Steaks Reverse Sear

Viper4194
Viper4194 Posts: 23
in Beef
Picked up a couple nice Strip Steaks from Fairway, about 2 inches thick or so.  This was my first attempt at the "reverse sear" method I've read so much about here before I started posting.  Put them on the Egg indirect at ~260F till they got to 110F internal.  Pulled them off, removed the PS, and opened the vents.  My goodness does the Egg rocket to temp.  I soared into the 800 degree range (at least on the dome thermometer [my probe doesn't read above 600 and I wasn't even comfortable leaving it on the grate that high anyways).  Put them on 60 seconds a side.  Burped the egg to avoid catastrophe but still got a "shave" around the wrist on the arm I was using to flip them/remove them.  Below are the results.




Medium BGE  Owner since May 2017
Trying to bring good BBQ to Queens, NY
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Comments

  • Hans61
    Hans61 Posts: 3,901
    Very good! Especially for your first try!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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