Nice Strip that got away from me!

Grillmagic · August 2016

1 1/2 inch prime NYStrip roasted indirect at 300 to 120 IT (Too Much) I should have pulled it at 110/113 IT then on a 500 degree CI for 90 seconds a side and it TPed at 138/140 (Crap) in the rest it went to 143/

medium (boo) it tasted great but I am a 134 IT guy

Grillmagic · August 2016

Grillmagic said:

1 1/2 inch prime NYStrip roasted indirect at 300 to 120 IT (Too Much) I should have pulled it at 110 IT then on the CI for 90 seconds a side and it TPed at 138/140 (Crap) in the rest it went to 143/medium (boo) it tasted great but I am a 134 IT guy

Grillmagic · August 2016

shtgunal3 · August 2016

Looks awesome to me dude

Grillmagic · August 2016

Grillmagic said:

Grillmagic · August 2016

RRP · August 2016

Sorry to hear that, Chuck, and trust me I understand your disapointment! I have become such a sous vide fan that I don't mind the extra effort to assure a perfect steak time after time. OTOH I had been a fan of hot tubbing my steaks for years - it's just that with the sous vide unit I can nail the internal temperature every time.

Grillmagic · August 2016

I have a sous vide Demi however my wife showed up with this steak at 5:30 PM no time to SV but I am also in the SV camp. I typically SV to 115 for three or four hours then sear on a 450/475 CI until 125/128 this works well around here!

caliking · August 2016

I tend to overshoot the temp more with NY strips than with ribeyes. I guess the extra fat in a ribeye helps.

But it I wouldn't complain about that steak!

tjsp · August 2016

How do you like that indirect divider? Do you use it often?

nolaegghead · August 2016

NY sirloin strips cook very fast. If you're used to cooking ribeye, it's easy to overcook.

GrillSgt · August 2016

Once the IT gets to 100-105 the last 15 goes very fast. Strips seem the fastest.

THEBuckeye · August 2016

NO FORKS!

Grillmagic · August 2016

caliking said:

I tend to overshoot the temp more with NY strips than with ribeyes. I guess the extra fat in a ribeye helps.

But it I wouldn't complain about that steak!

I agree on the strips vs ribeye, this was operator error. My favorite happens to be ribeye and I made the mistake of treating the strip like a ribeye. It was still pretty good, we have some of the best sweet corn on the planet right now in Michigan and it helped make for a great meal!

Grillmagic · August 2016

THEBuckeye said:

NO FORKS!

I used that fork for a chefs bite, my bad!

Grillmagic · August 2016

tjsp said:

How do you like that indirect divider? Do you use it often?

I love the dividers and use them all the time, they work great for indirect as well as direct grilling at the same time, most of my cooks are for just the Mrs. and Myself

Gunnar · August 2016

Very edible steak....where did the divider come from?

Grillmagic · August 2016

Gunnar said:

Very edible steak....where did the divider come from?

Ceramic Grill Store, I use them a lot.

GregW · August 2016

RRP said:

Sorry to hear that, Chuck, and trust me I understand your disapointment! I have become such a sous vide fan that I don't mind the extra effort to assure a perfect steak time after time. OTOH I had been a fan of hot tubbing my steaks for years - it's just that with the sous vide unit I can nail the internal temperature every time.

@RRP my opinion of Sous Vide steak has really improved. I had always felt like the flavor was not as good as a traditionally cooked steak.
The last ribeyes I cooked were water bathed to 100 deg for maybe 1.5 hrs. They were around 1 1/4 inches thick.
I finished them on the PK grill about 2 inches from the charcoal.
Starting the final sear at 100 deg gave the steak more time over the charcoal and the flavor was excellent. I cooked them until about medium rare.
Seeing your post about it encouraged me to keep trying.
I'm now a Sous Vide convert.

Nice Strip that got away from me!

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