A-5-12 Strip

GreenWave36 · June 2017

I got my hands on a 2.6lb A-5-12 New York Strip. I was going to reverse sear it. Is there a better way to cook this?

Image: https://us.v-cdn.net/5017260/uploads/editor/7u/8ren87nxikr0.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/00/yph9yoq3hwxz.jpg

dmchicago · June 2017

Yes.

Send it to me.

That would be the best way to get that beauty cooked!

DoubleEgger · June 2017

I'd say you're doing it the right way. Enjoy!

GrillSgt · June 2017

No doubt the best way. Word of caution though, I see a lot of overcooked steaks in here. I suspect people are not pulling the meat early enough from the presear and the overcook occurs while trying to get a good char. I pull around 105. Looks fabulous btw. Bon appetit.

Foghorn · June 2017

GrillSgt said:

No doubt the best way. Word of caution though, I see a lot of overcooked steaks in here. I suspect people are not pulling the meat early enough from the presear and the overcook occurs while trying to get a good char. I pull around 105. Looks fabulous btw. Bon appetit.

This.

GreenWave36 · June 2017

would you guys cook this less than you'd cook other steaks? how long do you sear for afterwards on each side (I was going to sear in cast iron given the marbling)? worried 105 won't be done enough for my wife.

CTMike · June 2017

I typically sear thicker steaks for 60 seconds per side, rotating 90 degrees after 30 seconds for grill marks/presentation.

Thinner steaks I sear for 30 seconds per side.

DoubleEgger · June 2017

I'd caveman it for the sear but that's just me.

DMW · June 2017

If I could be confident of the environment it was handled in, I might skip the cooking step. Slice thin and enjoy raw. That looks amazing.

Biggreenpharmacist · June 2017

You could torch that sucker to 180 and it'd still be glorious.

GrillSgt · June 2017

You have to continue to temp the steak while searing. If your wife likes a medium steak simply put hers on before yours and pull hers at 115-120. I reverse a lot of prime top sirloins 2" thick and I find it takes 25-30 minutes at 225-240 to get to 105. The sear takes 4-5 mins per side for a real good crust and that gets it to 125ish. No resting, slice and eat. If it is going to have to sit a bit take it off 5degrees less than target. I advocate using another source for the sear. I use the Weber and sometimes have used the gasser. You're just looking for char, they've already got the smoke from the egg. Hot as you can get it for the sear.

I've got 3 tops drying in the fridge for tomorrow.

Leopoldstoch · June 2017

Where do you guys find steak of that quality?!

So jealous! Really wanting to try some stuff that looks like that.

GregW · June 2017

I'm not a huge fan of sous vide, but with such an expensive steak, I think I would hedge all my bets and do it SV. That to me, would be the safest route to go. It would come out technically perfect.

With that being said, I'm not sure SV would properly render the fat and liquify it in the steak. I know on a regular good quality ribeye it doesn't.

Second thought, are regular, careful traditional grilling might yield the best results.

Biggreenpharmacist · June 2017

As pretty as that is I'd sprinkle a little salt and pepper on it and eat that thing like it sits.

Photo Egg · June 2017

Damn...is that 10/90...lol
Is there any meat in that marbeling?
cant wait for more photos.

Biggreenpharmacist · June 2017

Photo Egg said:

Damn...is that 10/90...lol
Is there any meat in that marbeling?
cant wait for more photos.

Canner grade...............might as well make potted meat and move on with his life.

byrne092 · June 2017

With all that marbling, if you sear it hot enough, it will create a crust pretty easily. I found cooking gold SRF strips that they almost self fry, for lack of a better term, when searing. That things is way more marbled than a gold. Excited to see how this turns out!

GreenWave36 · June 2017

More pictures below... did reverse sear at 250, pulled at 128 degrees... then seared for 75 seconds on each side in cast iron at 575... it was great but incredibly rich,.. no one was able to eat more than 4 ounces...