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Birthday Cook Sear Experiment: USDA Prime NY Strip

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    #16
    Birthday cook is tonight!!! And on Tuesday!!! I got so many NY strips, I get to do multiple birthdays!! Whichever way turns out best, I’ll repeat it on Tuesday.

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      #17
      Here are the results. I made a few boo-boos but I still was able to execute my test. I accidentally cut into both vacuum sealed bags before cold shocking. Oops. So, I re-sealed it and cold shocked them. Then I put these pitchforks tools in each of them:
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      I got my charcoal chimney firey hot. Warp 10. I put the steaks over the fire and let it go, turning frequently. (Make sure you have gloves on!)

      The steak was extremely bubbly on the surface, yet it didn’t darken like I wanted. Flames where climbing over the steak, the whole surface was bubbling, yet it didn’t darken a whole lot. I’M STILL FRUSTRATED.

      I made Mac n Cheese and homemade bread. Those were really good.

      Here are the steaks:

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      Which one seared better? Beef love vs. Clarified butter? Well, neither performed like I hoped, so does it matter? Maybe the clarified butter seared better, but it wasn’t DARK like I want.

      So, January 2nd is my actual birthday, and I get to try, try again. I’m thinking using cast iron with clarified butter and beef love and compare. I’m thinking that if the steaks get all bubbly but not great carmelization, then it needs SOME sort of conductive heat (not just radiant heat).

      Other things I’m thinking about... Find a steak rub that can take the heat which will create a dark CRUST. That steak I posted about with an insane sear in NYC had a coffee-type of rub on it.

      Thoughts?

      Comment


      • texastweeter
        texastweeter commented
        Editing a comment
        when I want a wicked sear, I use a screaming hot cast iron griddle and beef tallow. Dry those babies off first though.

      #18
      By the way, since I had to reseal the bags for the cold shock, I got some more beef love and clarified butter and melted it and painted it on the steak before going over Warp 10 sear station.

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        #19
        I’m thinking that if the surface of the steak was bubbling, maybe it was a little too wet at the start, and it steamed before it started to sear? I generally pat my steak with a paper towel before applying the beef love. Also, how far was the steak from the flame? I try for no more than a couple inches distance. Just my 2 cents.

        And by by the way, those are still some pretty darn good looking steaks!!

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        • scottranda
          scottranda commented
          Editing a comment
          My steak was almost/practically in the charcoal chimney starter. I had a great bed of coals and it was HOT. When it wasn’t searing like I wanted, I was 1 inch from the coals. Totally bubbly, just not that crust. Maybe that CharCrust product below is what I need.

        #20
        Yeah, I am thinking they look pretty dang dark and crisped. But I wasn't the one eating them, so...

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        • scottranda
          scottranda commented
          Editing a comment
          Yeah, they were "ok" seared. Just not like the steak I had in NYC when that sucker had a ridiculous crust.

        #21
        Looks beautiful to me. Nice job! Cheers!

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Thanks! The pictures do look good, but the steak wasn’t that perfect sear like I had in NYC. Potkettleblack posted a charcrust link below I may try. My NYC steak had a similar type of rub.

        #22
        Click image for larger version

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ID:	432655 Don’t put fat in the bag. Not tallow (beef love), butter, lard, olive oil, avocado oil, motor oil, whatever. Don’t do it for steak. Many of the good steak flavors are fat soluble, so without even looking at the SV everything guys test, I can tell you that their results will show a better experience with no butter. It’s science. Fat soluble flavor compounds plus an extractive cooking method = less good steak.

        here’s the perfect sear that you’re looking for.
        Sous Vide naked. Shock with a flat weight on top to press surface flat. Unbag. Dry. Rub with linked product. Put on a rack in the freezer for ten minutes.

        get CI Pan very hot with high temp oil like avocado. 500 degrees should be adequate. Steak in pan. Flip even 30 seconds. Pull when properly seared.

        Since 1957 we have been making our premium Char Crust® dry-rub seasonings, known for our trademark: Seals In The Juices®




        Note: image above was found on instagram. But it used the Char Crust product.
        Last edited by Potkettleblack; January 1, 2018, 10:07 AM.

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Really, really appreciate the comments and link. I may have to try that CharCrust! I have another "go" at it tomorrow!

        • scottranda
          scottranda commented
          Editing a comment
          Max!!! Thanks for the recommendation!!! Check out my latest post. Definitely a fan!!

        • vandy
          vandy commented
          Editing a comment
          Thanks for that link, I just ordered 4 different rubs from them. Can't wait to try them out.

        #23
        I bought some prime NY strip steaks at Costco last Wednesday because they looked better than the selection of choice ribeyes they had in the meat case at the time and also cheaper. I dry brined them over night and cooked them using BBQ Dave's cold grate searing method on my Weber with SNS. With just salt and pepper they were some of the best steaks I have ever had, my wife agreed so I will definitely be cooking more of these but I may have to try searing them over the hot charcoal chimney to see if the sear is better.

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Join my journey of getting the ultimate sear!

        • vandy
          vandy commented
          Editing a comment
          Thanks scottranda I will definitely follow this, I have been looking for the perfect sear since joining this site. I have had pretty good luck with BBQ Dave's method but I would like to have a better crust while still maintaining that rare interior but some times that is hard to achieve. I usually try to pull my steaks with an IT temp of 130 but at times they get a little more done than I like.

        #24
        Potkettleblack and others... I found Char Crust in the store (only the garlic and peppercorn flavor though). Tomorrow, during my 2nd birthday cook, I’m thinking of dredging the steak in the seasoning and either searing with those fork things again (no grate technique), or getting a cast iron super hot. Thoughts?

        Still on my journey...

        Comment


        • smokinsteve
          smokinsteve commented
          Editing a comment
          Nice thread@scottranda! What store did you find the Char Crust? Oh, and Happy Birthday!!

        • scottranda
          scottranda commented
          Editing a comment
          smokinsteve I got it at the Fresh Market in Ballantyne. But the Butchers Market also has it. The Char Crust website has a lookup tool on their website and you can punch in your zip and find one near where you (now) live 👍🏻

        • texastweeter
          texastweeter commented
          Editing a comment
          cast iron for the sear if you don't have a sear plate on your gasser.

        #25
        I too like watching SV Everything on YouTube scottranda Don't know if I have told you Happy Birthday or not but Happy Birthday! CHEERS!

        Comment


          #26
          Alright, round 2. This time I used Char Crust, but didn’t find the Java flavor, but settled for the garlic peppercorn flavor. I decided to try the sear (using char crust) two ways:

          1) using the "No Grate" or pitchfork technique
          2) searing over cast iron... but decided to go with the carbon steel wok at the last min (because cast iron takes too long to heat up)

          I patted the meat dry, then rubbed some beef love on it. Then used the Char Crust product, then sprinkled some more beef love on it.

          I forked the first steak. Over the charcoal chimney (warp 10) and that sucker seared extremely well. FINALLY. See all those pictures!

          Second try was the the wok. The wok took a while to heat up (a few min) but I put the steak on it, and the rub mostly fell off without searing it. I got frustrated, forked that second steak and seared with the no grate technique. Since the rub fell off the second steak, it didn’t sear as well as the first steak.

          But, I feel a little better about getting closer to that ultimate sear. I have 4 more USDA prime NY strips to keep trying!
          Attached Files

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Happy to see Char Crust worked for you. I haven't used it in years... actually since I moved to Chicago, where it's made. But remember it working to produce the type of crust you were looking for. I recommend the Java one because you were looking for a coffee rub, IIRC. But I assume they all work.

          #27
          Dang! That looks almost good enough to eat. JK, nice cook. Cheers!

          Comment


            #28
            I am positive that the labels on the steaks that my Costco sells do not refer to blade tenderizing. But regardless, it seems like some kind of mistake. Who blade tenderizes a prime NY Strip? Makes no sense. But if you keep seeing that label I'd ask one of their butchers about it.

            Comment


            • bbqLuv
              bbqLuv commented
              Editing a comment
              It is in the fine print.
              Mechanical Tenderize

            #29
            Happy Birthday, scottranda ! those are some great looking steaks, and the hat looks great too! Flame on!

            Comment


              #30
              Happy B-Day scottranda! Great thread.

              Comment

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