NY Strip on BGE - PRON

[hurricanedavid]

My brother owns a butcher shop in Orlando that offers high end cuts of meat including NY Strips. Everything comes from Creekstone farms.

I fired up the BGE and stabilized it at 600F with cast iron skillet for a steak cook. The NY strips were seasoned with Montreal seasoning and olive oil. We also sautéed mushrooms with EVOO, red wine, tomatoes, and Killer Hog- AP Rub seasoning.

The steaks were cooked according to the classic 3, 2, 1 method. They rested for five minutes and then a hardy helping of mushrooms covered their top. In summary, they were cooked to perfection for my wife and I and the quality of the beef was second to none.

Following are a couple pictures of the cook for your viewing and thanks for checking it out…

 

[4ever3]

I’m not really a strip guy, but I’d arm wrastle you for those!

Looks great!

 

[Dweverett]

Looks awesome!

 

[Get’n Smokey]

Nice work man!!

:clap2:

 

[Stingerhook]

Perfection David.

 

[Fooball]

That steak in that cast iron pan makes me want to blacken a rib eye. Good job...

 

[Big George's BBQ]

YUM. Now That there is GOOD EATS

 

[ModelMaker]

Classic 3-2-1?
3 hours unwrapped, 2 hours wrapped, 1 hour unwrapped? Seems a bit long to me.
You should review flippidy, flip, flip.
Ed

 

[Smoking Piney]

That's money, David! :thumb:

 

[Fooball]

Classic 3-2-1?
3 hours unwrapped, 2 hours wrapped, 1 hour unwrapped? Seems a bit long to me.
You should review flippidy, flip, flip.
Ed

Was wondering what he was talking about too. Didn't know there was a 3-2-1 for steaks but that's just me I guess.

I googled and found a 3-3-2-2 which I'm not sure if I want to try.....

 

[jzadski]

Whatever the method it turned out lookin really good

 

[hurricanedavid]

The cook time is 3 min and flip, 3 min and flip, 2 min and flip, 2 min and flip, 1 min and flip, 1 min and flip. Sorry for the confusion in my earlier post. This cook time requires a thick steak and will give you close to a medium rare.

I was originally a skeptic about this technique. The steaks smoke like crazy in the 600F CI skillet, the steaks become very seared during the process, and it seems like a long time to cook a steak. However, the final result for me has been excellent every time and I’ve been using this method for many years.

I will make the disclaimer that a thin family cut steak may not be best suited for this cook method.

 

[Happy Hapgood]

However you did it, It looks Great!

 

[Bluebird]

That looks mighty good!

 

[cowgirl]

Looks great from here too!