Hey pards! Gonna get some 12oz Wagyu NY strips today (shipment arrival). Would like to do them on The Good-One Open Range. My thought is to go low-n-slow at 250°f on the smoker side until the internal is about 110°f and then transfer to the firebox side /open lid/ cast iron skillet and quickly sear about one minute each side. I imagine these steaks will be about an inch thick and want to do the low-n-slow to render all that marbled fat....sound good?
Watch 'em close and have a really hot sear, 1" is pretty thin for reverse sear if you are looking for a wall-to-wall doneness of your choice.
I was eyeing those little Wagyu filets from the ribeye and NY strip over at SRF's.
Thanks!
Probably will have a 'half'-sear
but yes, will have the probe in one of 'em to make sure 'overall' temp doesn't get over 130-135°f. Just wanna make sure the fat has time to render. I have had good results (and prices) with this company on the USDA Prime offering so I am trying thier Wagyu product. Will posts pics of course http://fairwaypacking.com/shop/wagyu.html
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