NY Strip

[RGleason]

Apologize for the lack of quality photos and lack of prep and grilling photos but I finally snapped a couple of fork pics on a NY strip I recently cooked on the Blue 22.5" OTG. Seasoned with tatonka dust and traditionally seared first then cooked to medium----just the way I like it. Im still learning the reverse sear so didnt try it on this one. much easier to sear then cook indirect to desired doneness. Thanks fer lookin.

Pics

 

[James N]

Thats a great looking steak ....Steak & pepper's cant go wrong there.

 

[Mike Coffman]

Good looking steak!

 

[Steven P (Tupelo)]

Beautiful steak!

 

[Wolgast]

Who needs Reverse sear when your method gives you THIS:::!!!:::!!!

Awesome!

 

[Jabe G]

Looks delicious!

 

[R Cain]

Awesome looks just about right.

 

[JimK]

Very nice!

 

[Bob Mann]

Great looking steak, good job!

Bob

 

[Andy Beers]

Don't change a thing

 

[John Solak]

great looking steak!! the roasted jalapeno is a nice touch too. I need to start roasting more of those. We always have them in the house but I always forget to toss a couple on the grill

 

[Tony R]

I love steak and grilled peppers...nicely done.

 

[Michael C.]

That steak looks very good!!!! nice job!!!!!!

 

[Russell McNeely]

Looks perfect to me!! I only use reverse sear on steaks that are thicker than one inch.

 

[DaleW]

Perfect! Absolutely perfect!

 

[Geir Widar]

I agree with Wolgast. If this meat does not come out perfect, then it's something wrong with the meat in the first place.

 

[Jon Des.]

The steak looks great, but I'm very confused. Where did you get half a plate? Is that some sort of diet thing?

 

[RGleason]

The steak looks great, but I'm very confused. Where did you get half a plate? Is that some sort of diet thing?

My photo got cut off lol

 

[Paul Kastner]

my opinion is you have the direct sear cook down.

 

[Marty Owens]

Nice set up with the New York Strip and the Tatonka Dust, looks cooked to perfection... nice work!