1" new york strip-how long for med well

Unknown

I am cooking new york strips (about 1" thick). They will be cooked just above the coals on a hot egg (dome temp 650-700). How long should I cook them before turning. I'm shooting for medium well. I don't want to burn or dry out, but do want to cook thoroughly. What's your advice.

RRP

at only 1" thickness and that hot of a fire you'll reach well done at 2 minutes per side easily.

gdenby

The usual rule for a searing cook is 30 seconds per side per 1/2 inch. So 1 minute, flip and 1 minute more. You then will need to place the steak on a plate, and cover with foil while you bring the Egg temp back down to 450. Then put the steaks back on, and, using a thermometer, take them off when at your desired temp. Alternatively, cook at 400 till 10 degrees from finished, remove steaks, take Eggs to searing temp and finish.

Note that a good steak really doesn't need to medium well done. Medium rare is as far as it needs to go to be safe. If you have a good steak, it really only needs to be cooked till firm and red inside. The blackening sear adds the savory meat flavor.

stike

my advice is to not cook them to medium well. sorry, rareness snob here. and i'm not even as bad as the ones who eat it when it's purple inside.

you can't really cook by time. hate to say it. my first twenty posts here were "what temp and time for...". took me a while to learn that it can't be done.

that said, give them 90 seconds a side for the sear ONLY. forget about trying to cook while searing. you want a nice browning (some like blackening). then, slide them to the sides or away from the direct lump and roast them. shut the daisy down almost closed.

you have thin steaks, and when you start doing thicker ones, we'll tell you about twenty different approaches.

but for now, sear until they look pretty. then drag them away from the lump and let the heat of the dome cook them (shutting the daisy down almost closed).

can't tell you how long til they hit medium well, as almost no one here cooks them that long. you'll need to press them with your finger every minute or so. when they feel like you are pressing a phone book, you've sufficiently overcooked them to your (current, but soon-to-change) level of liking.

welcome aboard, and forgive the wise-assitry. my answer may have some sarcasm, but it also is in earnest as far as helping you out goes.

stike

medium well for strips, too, is the kiss of death. strips are the perfect match (for me) between tenderness and flavor. i like a little firmness. and the strip has it. it also has great beefiness, despite its lesser fat compared to the rib eye.

but anything over medium will have your guests chewing harder than a... well. than a thing that chews hard.

stike

i think you are right. i coulda saved myself a sh!tload of typing by just reading your damn answer. but then i woodint be me, wood eye.

RRP

Actually I thought the same thing! I figured I would merely answer the question on how to turn a thin steak into shoe leather and not try to convert him!

gdenby

Before the Egg, the ranges I had couldn't get hot enough to really do a steak. I would cook them to medium well just to get the nice brown outside.

Now, with a good sear after a hot tub, me and the family can discuss just how good the cut was, in terms of tenderness and flavor.

4Runner

I say sear it for 2 mins a side and then pull it off to rest. That might be a medium but you can put it back on if you need. Just give it a check with your probe. I did the sear and left them on with a closed down the Egg for another 3mins and they were well. Still tasty but not what I wanted. I'm finding that best way is to keep experimenting to find what works best for you. Good luck!

stike

well. therein lies the rub, eh?

i get chastised for being wordy. and yet my rationale is "don't give them the quick answer, try to help them understand WHY, and then they'll get it"

you know "give a man a fish" versus teaching him how to fish.

but sometimes i think the best thing is to shut the fvck up and say "2 minutes a side" and then i can get back to watching football.

anyone know when and where the Patriots' play-off game is? i can't seem to find it in the schedule, and it has been there every sunday for the past 7 or 8 years.

(notice, the Patriots get a capital 'P'? damn right they do)

stike

i know. we are all a poncy bunch of fruitcakes ain';t we? hahaha

my wife shoots me the 'look' whenever i'm talking about dry aged beef.

and not the 'good' look. the "shut the frick up" look

Woodbutcher

Hey Stike - I found a local grocery chain that built a new store with an aging fridge. I bought a 2 lb 35 day aged prime bone-in rib steak. Just for contrast I also bought a choice bone-in non aged rib steak. I'll suffice it to say that the prime rib eye was awesome!