Tips on cooking NY strip steaks

Lovetocook

My husband and I will be having two of our friends over this weekend. We are thinking about using the TRex method on the egg to cook NY strip steaks. My question is, 3 of us like our steaks well done, and one likes their steak medium, what is the best way to get everyone's steak done to their liking, using the TRex method on the egg?[p]thanks

Celtic Wolf

Lovetocook,[p] Wait a coupl minutes before you put the Friends steak in the second time. FYI: I'll take mine right after the initial sear please!!![p] Hey I really am a Wolf!!![p]ohhh watch out for Flashback when you put your friends steak in..

River Griller

Lovetocook,
I love to cook strips but have never done one past medium rare but I would have to recommend a reverse sear method to protect the outside if you really want well done?

Lovetocook

Celtic Wolf,
Thanks a Bunch... and especially for the reminder about the flashback...

Jay Brilliant

Lovetocook, It kills me to hear you talk about having your strip steaks well done, but if that's how you enjoy them then I guess that's all that really matters. Anyway, one factor is the size of the steaks, I usually get mine cut to 1.75 but that's mainly because I want to get a good sear and finish them at medium rare. After your intial sear and rest you'll want to cook them I would say approx 7to8 minutes a side for well done. That's assuming your steaks are at least an inch and a half thick. But I would advise you to check the temps with a thermometer, 140 for medium and 150 for well, remember that the steaks will continue to cook after you take them off the grill, so you'll want to take them off about 5 degrees lower then your finishing temp, but i would advise not to take them off any higher than 155 or they'll taste like shoe leather.[p]Good luck,
Jay

mollyshark

Lovetocook,[p]You can also try putting the medium in the freezer for a bit so it starts out a lot colder. But please try to get over that well-done thing! Kind of makes it a "why bother" deal.[p]mShark

Lovetocook

jaybblues,
Well, I can do a litte pink, but not much over that...
thanks for the info / temps

Unknown

Lovetocook,[p]The thermapen is a perfect tool for times like this. Since you are accustomed to making well done steaks, the thermapen would make it quick and easy to test the doneness of the medium steak and you can pull it off before it goes too far. And especially since the heat can be uneven at times (perhaps due more to my firebuilding), I find that the thermapen quickly shows me which items are getting more heat and tells me exactly how much hotter they actually are.
[ul][li][url=http://http:www.thermoworks.com]Thermoworks Thermopen[/url][/ul]