Reverse Sear NY Strip for Father's Day

Happy Father’s Day to me!

I’ve made some good steaks on the egg, but today I decided to try the much talked about reverse sear.  I went over to Wegman’s and dear God the high end steaks were going for $30/lbs or more!  I just couldn’t pay $50 for a couple 10 oz. strips, so I went with their Organic grass fed for quite a bit cheaper.  The guy in front of me got a nice looking dry aged rib-eye...  1 steak cost him $75 @ $38/lbs.  I should have offered to cook it for him.   Anyway, the organics looked like nice cuts, so off I went.

I wasn’t varying from the technique talked about here in the past.  I was going for 115 IT indirect at 250, remove the plate setter and crank the heat to 500ish, and then sear for 60-90 seconds per side.  I like a MR steak…or <gasp> sometimes a little medium.  Let’s see how I do…

I seasoned one steak with fresh ground pepper and kosher salt.  The other one got some Penzey’s Mitchell Street seasoning.  I’ve never tried it, but I like a lot of their stuff so figured it’d be okay.

Here are the steaks seasoned and coming up to room temperature….they have some company.


Below pic after the 250 (dome) cook for about 15 minutes.  One hit 115 and the other was running about 124, but I pulled them both at the same time.  The one in the back had the steak seasoning which gave it more of a ping tinge.  It also ended up being a little thinner, thus the faster cook.



I decided to do one on the grates (S&P) and one on the cast iron (steak seasoning).   I buttered after the first flip and when I removed it.


Like everyone else, I was amazed how much they cooked in such a short time.  After the slow cook at 15 minutes they were pretty rare and soft looking.  After 3 minutes on the grill, they looked like this...

I set a timer for 60 seconds per side, but after I got over there (and snapped a picture) it was 90 seconds per flip.   The one that was cooking a little faster to begin with I had put on the CI.  And the other one was on the grates.


They came out great.  I’d say one was a perfect MR and one was M (I know they both look medium in the cell phone pic, but one was MR).   While they were both excellent, the one with just S&P was better.   The rub was just not needed and took away from the steak a bit.    I had 4 small chunks of pecan in there which were delightful for me, but I think next time I’ll just put one chunk in so it doesn't overpower SWMBO.



The result?

Hands down, some of the best steak I’ve ever cooked.  
Just plain outstanding.
Turns out you guys were right!