Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Reverse Sear - 2" NY Strip

Stuworld
Stuworld Posts: 57
edited November -0001 in EggHead Forum
Going to try to reverse sear a 2" NY Strip tonight. Prior to getting my egg, I had mastered pan searing and then roasting in the oven to finish, but this looks like an interesting way to add the flavor from the lump and some smoke during the roast. Plus, the pan could never touch the nuclear temps for the sear. :evil:

For those familiar with this method, do you bring the meat to room temp before you roast, or do you use the roast at a low temp (say 225* - 250*) to bring the meat a little higher than room temp?

Also, what temp do you like to pull it off to let it rest before the sear? I prefer this cut at Medium Rare.

Thanks in advance to the forum!

Stu
· Share on FacebookShare on Twitter

Comments

  • RRP
    RRP Posts: 26,455
    getting the center of a 2" strip to room temp will take a while - too long IMHO - why not try hot tubbing instead? That is the only way I egg my steaks now and as for cooking all I'm doing is searing at 700° for 2 minutes per side and I get perfect medium rare steaks every time!
    IMG_1663.jpg
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • thechief96
    thechief96 Posts: 1,908
    What do you use to hot tub your meats? And at what temp?
    Dave San Jose, CA The Duke of Loney
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,455
    while some people fill their whole sink I think that's a waste of precious water so I just use a large container.
    IMG_1653-1.jpg
    Just place the meat in a clean food safe plastic bay with a twisty to keep the water out. Then fill the container with hot tap water which should be about 120 at most homes. Keep the water at 100 or above for 1 hour. I have to change my water 4 times to achieve that level. A thermapen helps keep an eye on it.
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • BGE Convert
    BGE Convert Posts: 127
    Stuworld, the hotubbing method is a tried and true method on this forum. I have not yet tried that technique with my egg but I have tried the reverse sear method on my egg. On 2 inch cuts, I set up my coals so that I have a void. I sear (direct grill) the outside of my meat so that it has the beautiful crust on both sides with the lid open. Once the outside is set (determined by my poke technique), I move my steaks over the void side of the grill and close it till it hits the right temp (which for me will depend on the cut).
    · Share on FacebookShare on Twitter
  • BGE Convert
    BGE Convert Posts: 127
    Nice pic. In looking at those strips, it appears that you did your own dryaging. Is that correct?
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,455
    good eye!!! Yes those were part of this sub-primal New York strip that I aged for 35 days using the DrybagSteak product. They were better than fancy steakhouse steaks and much-o cheaper to boot!
    IMG_1634.jpg
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • Haggis
    Haggis Posts: 63
    The best steak I've ever had was done this way, even better than the $200 steaks my daughter gave me from that fancy steak house in Brooklyn and Manhattan (can't recall the name now.)

    My wife didn't like the way hot-tubbed steaks tasted - I didn't notice a problem but she complained regularly. She hasn't complained once about reverse-sear except when my occasional screw up is obvious.

    She likes more rare than medium rare so I usually roast on a raised grid at about 350 dome temp until the center hits about 95 (this is really the important measurement - you might try a bit higher for a thicker steak since the sear won't penetrate as far.) Then I pull the steaks (they continue cooking a bit while off,) lower the grid, let the dome temp get up to the 600-700 degree range and put the steaks on for about two minutes a side, moving them once in the middle to get the cross hatch grill marks. Let rest for ten-ish minutes (she usually miss-times the other stuff so its often less than ten minutes) with a pad of butter melting on the top.

    My seasonings, by the way, are just fresh ground pepper, a little garlic power, and kosher salt which melts nicely as it draws the juices out.
    · Share on FacebookShare on Twitter
  • Stuworld
    Stuworld Posts: 57
    Thank you to all for the suggestions and tips. I went forward with the reverse sear but made one fatal flaw. I forgot to remove the raised grid before getting the egg up to nuclear temps. Seeing as though I didn't know what to do with the grid once I would have gotten it out, I decided to leave it in and sear up top.

    Bad idea. I suppose I could have left the steak on a little longer b/c it was a good rare when I was shooting for medium rare.

    DOH!!! :blush:

    In any event, by the time the resting was over and I cut into it, I wasn't going to throw it back on the egg to finish. Rare isn't so bad if you have a good piece of meat.

    Maybe this experience will help me validate the expense of a thermapen. Would have nailed it with one of them.

    Have a good evening.

    Stu
    · Share on FacebookShare on Twitter

Categories