2" thick cut reverse sear New York strip

[Tony P in Florida]

Picked up a real thick New York strip. 1.6 pounder. Mixing it up this time andu sing salt, pepper, and garlic for seasoning on both sides and on all edges. Started off with an extra virgin olive oil binder.

Some initial pics... Its resting and waiting to hit the smoker.

For the seer, I haven't decided if I'm going to use the stainless steel grate over the coals, or if I'm going to use cast iron. But I better hurry up and decide soon

Just doing the one steak this time...I've got another strip sitting in the fridge for tomorrow night.

 

[Mark Foreman]

I recommend cooking low and slow till IT gets to 125 to 135 (depends on how you like it). Remove to a plate and tent for 15ish minutes. Reverse sear over coals as hot as you can get them, 1 to 2 minutes per side -OR- get a CI pan screaming hot. Add a couple of tablespoon of oil. Sear steak for 1 to 3 minutes per side (maybe a bit more) till a full crust developes.

The reason to rest before searing is the internal temp of the steak will drop enough so when reverse seared, it won’t climb high enough to further cook the steak.

Note the Tri-Tip on the left. It was cooked as I described.

Again, only my suggestion…..

 

[Tony P in Florida]

Thanks for the suggestions.

I like to pull them off the grill, after they have seared, at about 125 to no more than 130... Anticipating a 5° climb as they rest. That puts me in the medium rare territory or at the very very low end of medium

This steak is pretty thick at 2" so I had planned on going to about 120 degrees... Then immediately searing.

Then cooking over direct flame 1-2 minutes per side or cast iron 1-2 minutes per side.

 

[Tony P in Florida]

Had 122° internal temperature, I moved the steaks over the charcoal baskets underneath the main grate.

Only only needed 3 minutes and 15 seconds total, flipping them over periodically.

A few more pics plus the results.

 

[ChuckO]

Awesome cook Tony!