Need NY Strip Cooking Suggestions

[Bennys BBQ]

Good morning everyone.

I have 4 gorgeous NY strip steaks just rarin' to go for dinner tonight and would love to hear some cooking suggestions? The steaks are 1" thick. I have both a Trager Pro Series 34 and a Weber Kettle

Thanks and enjoy the weekend.

Peace.

[Panhead John]

Weber kettle, all the way. Hickory chunks and a reverse sear, I just did one last night on the Bronco. You can’t beat a good charcoal grilled steak, IMO.

[bbqLuv]

No Pic, didn't happen, did it?

[FireMan]

Ditto on the kettle. Two zone as PJ referred to. Or you could do em in a skillet with a copious amount of duck fat, butter if ya can’t get the DF. Git the sear & then baste away with the fat of choice.

[Mosca]

Kettle. At 1” you can go reverse sear or jkf, either will work. Get that grate right down to the coals, or get the coals right up to the grate; about an inch and a half is where I try. (Being lazy, I just pile the coals.)

Edit: jkf = just keep flipping. Every 15 seconds or so.

[Bennys BBQ]

what are your thoughts on adding a little bit of tallow?

[Mosca]

Nope. Salt them right now for dinner tonight. Some people don’t pepper them, I do.

[bbqLuv]

Before you make up your mind, check out the Traeger website/recipes, YouTube videos, and others. Tomahawk steak from my pellet grill. Reversed seared. 1" inch is getting on the thin side for the reverse sear.
Check out Meathead's method at Secrets Revealed For Creating Restaurant Quality Steaks At Home (amazingribs.com)

.

[Panhead John]

bbqLuv

[bbqLuv]

Pictures, it did happen. Looks great. Like the sides too.

[Panhead John]

Thanks Mr. Luv. Even though we are bitter rivals on our choice of beer…at least we agree on one thing…a good steak! 😂

[Mosca]

It’s not a Kettle, but it’s how close to the fire I go. Use long gloves.

[shify]

Dry brine asap and leave uncovered in the fridge.

Then use the kettle make a 2 zone fire and cook on the low side until 5 deg shy of your preferred final temp. Then remove from the grill and let rest while you let the hot side get roaring hot. Then sear on the hot side until you get a nice crust. Probably 2 min total flipping every 30 seconds.

If you have nice rendered beef tallow you can paint the steaks before and during the sear. I like to finish on the plate with a pat of butter and some flakey salt.

[Old Glory]

Use both. Reverse sear, cook at 225 on the pellet until 118 internal, then sear over hot coals on the Weber.

[hoovarmin]

+1 on that plan.

[Bennys BBQ]

NY Strips reversed seared tonight on the Weber, kissed with a bit of mesquite wood, and paired with a gorgeous Napa Cabernet.

Mmmm, mmm.

Good Eats!

[Red Man]

Those steaks look great, but I’d say they’re too thin to reverse sear. I’d just cook over very hot coals as Mosca describes.

[Donw]

I agree 100%. Just keep flipping.

[Bennys BBQ]

I appreciate the advice. Next time I'll have 'em cut about 1 1/2-2"

[Bennys BBQ]

Final Product:

Veggies were brushed with maple syrup and soy sauce. Used mesquite wood for the cook.

[Bennys BBQ]

And now I'm finishing the night with a beautiful cigar and an equally gorgeous sunset here in Long Island.

Piece everyone.

[58limited]

Those steaks look good!