Okay, tonight I will grill some steaks using the reverse-sear and cold grate technique. As this is the first time I've done cold-grate, reverse-sear....uh, actually this is the first time I've ever cooked steaks on my kettle, "this is a practice run" if you will.
As such, I picked up a value pack of USDA Choice NY strips at HEB. These steaks are cut about an inch thick. Most of the videos I've watched on cold grate cook the steaks to 115 degrees and then sear them for one minute on each side, flip, and then repeat that process again (rotating the gate between each flip) for a total of two minutes of searing per side.
I have two questions for these thinner steaks (most videos seem to use 1.5" or even 2" steaks):
-- Should I cook to a lower temperature before searing? (Shooting for medium rare -- 135 degrees -- when all is said and done.)
-- Should I only sear for a minute per side total or do you think the traditional total of two minutes per side will be okay?
As such, I picked up a value pack of USDA Choice NY strips at HEB. These steaks are cut about an inch thick. Most of the videos I've watched on cold grate cook the steaks to 115 degrees and then sear them for one minute on each side, flip, and then repeat that process again (rotating the gate between each flip) for a total of two minutes of searing per side.
I have two questions for these thinner steaks (most videos seem to use 1.5" or even 2" steaks):
-- Should I cook to a lower temperature before searing? (Shooting for medium rare -- 135 degrees -- when all is said and done.)
-- Should I only sear for a minute per side total or do you think the traditional total of two minutes per side will be okay?
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