Reverse sear NY Strips

[HorseDoctor]

Another technique that works very well if you've got the toys to pull it off is to "sous vide" the steaks @ about 120 degrees for an hour or two followed by a very fast sear over extreme heat. I crank my BGE as hot as it will go (thermometer pegged) and give them about 30 seconds per side. A little tough on gasket longevity for the BGE but end result is awesome! Could also get similar results, one steak at a time, searing over a charcoal chimney.

[richinlbrg]

I did a thick NY strip just a couple weeks ago. The reverse sear is pretty much the only way to do them, unless you wand the outsides burnt.

THEY ARE AWESOME!

[CurlingDog]

1-3/4" thick is approaching beef roast thickness. reverse sear is definitely the way to go with those bad boys. Congrats, and good luck!

[DeusDingo]

the reverse sear should apply to any cut of meat that is too thick to just grill directly without overcooking most of it. pretty much anything greater than 1 inch thick. i do it with pork chops, steaks, chicken, even thick burgers.

[Rabbitthedawg]

Have couple 1.75 in thick prime NY strips and want to try the reverse sear. I did the reverse sear on prime rib eyes and they were the best steaks I've ever cooked. Has anyone done this with NY strips? Same method?