1100F Jet Grilled Reverse Sear NY Strip on the Kettle


 

Dave in DC

New member
Well, there was a request for steak over the weekend, so yesterday seemed like as good a day as any... I use what I call "Jet Grilling" - it uses a lower layer of coals on the charcoal grate to ignite the chimney charcoal and create a high speed "jet" of air through the coals in the chimney. At 1100F (on the IR thermometer), the temperature is almost to high to be practical. The sear only takes 30 seconds. The nice thing about this technique is you can cook an almost unlimited number of steaks at once since it only take 1 minute to finish them.

We purchased a 2" thick NY strip, and began warming it on a large cast iron skillet sitting on the counter. Cast iron is preferred as it seems to bring the meet up to room temperature faster.

While the steak was warming up, a small pile of old coals was lit in the kettle.

Once the kettle was up to 250F, the steak was transferred to the kettle, fat side to the coals and began indirect cooking indirect.
https://photos.google.com/u/1/photo/AF1QipMYpKYcR4oMrZKx0Kzg9IyedSy9GDtaS2Eksexy
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https://photos.google.com/u/1/photo/AF1QipMYpKYcR4oMrZKx0Kzg9IyedSy9GDtaS2Eksexy
The steak was cooked indirect at 250F (or so) until the steak internal temp was 118F.

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The grate was pulled, and a a 1/3 filled chimney of charcoal (with a little paper in the bottom) placed over the pile of burning coals to ignite them.

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Once igninted, the combination of lower coals and upper chimney achieves ~1100F at the top of the chimney, causing the grate to glow cherry red (thank goodness for stainless!). By this time, the steak (sitting to the side) internal temperature was up to 122F - medium rare!

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The steak was seared for 30 seconds per side for a nice dark outer layer.

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The steak was rested for a few minutes while the table was prepared...

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The NY strip isn't my favorite (Porterhouse), but no one complained...

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