Pat LaFrieda NY strip steaks

[Chris Allingham]

What a treat...these are Pat LaFrieda 50-day dry aged, 1.5" thick, Black Angus NY strip steaks overnighted from NJ to CA. Salted for a couple of hours in the fridge, patted dry, added some pepper, and grilled indirect on the Weber Summit charcoal grill using Weber charcoal briquettes. When the steaks hit a bit over 100°F internal temp, I reverse seared them over the hot coals. Rested just a few minutes, gilded the lily with a pat of Irish butter. Oh. So. Tasty.

 

[Chris Allingham]

 

[Lynn Dollar]

Tasty looking steak.

 

[Dustin Dorsey]

Wow, those look outstanding! I'd be so scared to blow it with a reverse sear. That's a great call, stopping at 100 internal for the indirect portion.

 

[Bob Correll]

Picture perfect steaks Mr Allingham!!

 

[Lynn Dollar]

I reverse seared a Prime rib eye Tuesday, I cooked indirect to 120 , then seared to 130, looking for med rare.

Are these rare ?

 

[Rich Dahl]

Beautiful steaks Chris and cooked to perfection...Nice!

 

[Timothy F. Lewis]

Where’s mine?

 

[Cliff Bartlett]

Absolutely gorgeous Chris. I took a look at the website and might give it some thought. We love steak and.....we'll see.

 

[JimK]

Whoa!! Great looking steaks - before AND after cooking. Well played, sir!

 

[Michael C.]

Wow that is a nice treat!!! Steaks looks killer good!!!!!

 

[BrianCal]

Great technique, amazing results

 

[Chris Allingham]

I reverse seared a Prime rib eye Tuesday, I cooked indirect to 120 , then seared to 130, looking for med rare.

Are these rare ?

No, I'd say something between medium-rare and medium. It was not "bloody".

 

[Robert-R]

Wow! Fantastic looking steaks. And Irish butter on top, yet. Would love to try some of those.

 

[Barb D]

Chris, those are gorgeous steaks and cooked just right. Outstanding job as always.

 

[Monty House]

Artwork. And, a good chew!

 

[Kevin L (NKY)]

Chris, I could chew on one of those for a couple of days, I would have to run them through my band saw to thin them up so i could finish one in a week.
Sure look to be perfectly cooked though.