Reverse Sear advice and Mental Help

katiesocal · May 24, 2012

Wasn't sure where to post this request for advice - so here it is in General.

After someone here suggested that I try a 'reverse sear' - I did a little searching here and it seems like a great idea and the Q views look amazing. I totally am wanting a decent steak.

I decided to run over to that new trendy meat market near my home that I have not been to as of yet - I'm really not sure what I was thinking, but the New York strip steak price of $25.99 per pound really didn't register in my brain - this is where I need mental help.

I spent $51.72 on these steaks and there's less than 2 pounds and they are not organic or grass fed and they're only New York strip. they are Prime grade...YIKES!.....I CANNOT mess these up!!! I have never in my life eaten $25.99/pound steak not even in a restaurant.

Can anyone here walk me through this reverse sear method to a nice medium rare??? I will die if I have to let the Golden retriever eat these...and I sure don't want to hear any comments from the husband.

I plan on doing these tomorrow - any help will be appreciated.

I've included a couple of pics, one of the label because I can't believe that I spent that much on NY strip steaks and I've now destroyed that evidence before my husb sees it. The other pic is of the steaks and now that I look at them...they don't look any different than the NY strips from Costco.

Thanks in advance.

Katie

.

mlrtime · May 24, 2012

i spent 29.99 once on some kobe beef strip steak from idaho, very good i found fattier steaks r better more done.

Brackness · May 24, 2012

http://amazingribs.com/recipes/beef/searing_steaks.html

this should help...

s2k9k · May 24, 2012

I've done this a couple of times with great results. It's really easy, the trick is to really watch your temps near the end. I smoked 2 NY Strips once and then a 27oz T-Bone. I let the Strips go a little too long and they were more like medium but were still very juicy and had a really great flavor. The T-Bone, well I nailed it. I smoked them at about 200*-210* using Hickory. The Strips went about 1:20 which was too long, so when I did the T-Bone I started checking temp at 45 minutes and right at 1:05 it was at 120* and that's when I pulled it. During the last 20 minutes I fired up my gas grill and took it up to 500* and when I pulled the steak I through it on the hot grill for 60 seconds per side. Next time I think I will pull even earlier, around 110* and finish up on the grill, that way I won't take a chance of overcooking. If you are used to cooking steaks and can tell doneness by feel it really helps.

Here's the strips:

And the T-Bone:

jp61 · May 24, 2012

Dave you are killing me!! It's been a long time since I've had a NY strip and now that I've seen those pics, it's time to put an end to it. They look awesome! Nice work!

jp61 · May 24, 2012

... and another thing. WOW, it has been a long time... $25.99/lb??? I'll have to check some prices around here....wow. If that's what they cost around here I may not eat any NY strips again for a long time!

s2k9k · May 24, 2012

JP61 said:
Dave you are killing me!! It's been a long time since I've had a NY strip and now that I've seen those pics, it's time to put an end to it. They look awesome! Nice work!

Thank you very much! Go for it! it is so easy and the only way I will cook a steak now.

I hope yours and Katies come out just as good if not better! It's Memorial weekend, gotta get something smokin!!!

katiesocal · May 24, 2012

Perfect - I'll follow your directions exactly. The T-bone looked to be perfect. I'll post pic tomorrow night - success or failure (hope not).

Thanks,

Katie

s2k9k · May 24, 2012

KatieSoCal said:
Perfect - I'll follow your directions exactly. The T-bone looked to be perfect. I'll post pic tomorrow night - success or failure (hope not).

Thanks,

Katie

Just watch your temps and check in multiple places in each steak and don't overcook them, you can always get them more done on the grill (I learned the hard way). If you want med-rare I wouldn't go over 115* IT on the smoker and then 1-2 mins per side on the grill. I hope you have a good digital instant read thermometer, it's almost a must to hit the temps right on. Good Luck and I can't wait to see the Q-View!

chef jimmyj · May 24, 2012

Katie, one thing I have cooked a lot of is Steak. I worked many Restaurants that served Prime Beef and I can tell you that those are Beautiful and you got your moneys worth. It looks like they are about 1" so timing will be Critical! I highly suggest you take Daves tip and go 110*-115* MAX. You need some wiggle room just in case...Stuff happens. The Grill needs to be very Hot and DO NOT cover them during the final sear. Keep the seasoning simple, I suggest S & P only, at that price you want to taste Beef not Garlic or Worsty Sauce. Best of Luck to you...JJ

katiesocal · May 26, 2012

Following up on my reverse sear - I followed S2K9K and Chef Jimmy's advice on temps, time, final grill sear and seasoning. They turned out very good - I think that I should have kept them on the grill for just a minute longer - all in all very good, tender (not as much as I would have wanted), juicy and worth the experience. I'll do this again with T-bones or other cuts.

I won't go back to the 'trendy' new meat market - I think they are waaay overpriced and waaaay over themselves - don't get me wrong, the meat was good and the method of smoking first and then finishing on the grill was great. - the flavor was more than I hoped for - but I've had choice cuts from Costco that were just as good.

Thanks for all the help on this...Here's my Q view.

oldschoolbbq · May 26, 2012

Be patient , you can do it , girl . Hubby will be well satisfied

.

Yes, and do send Q-view...

Have fun and...

s2k9k · May 26, 2012

Katie, that looks almost perfect, just the way i like them. You did good and sounds like they tasted as good as they look!!!

pineywoods · May 26, 2012

Katie it looks awesome

I do agree with you about some stores being way over priced for something they make out to be more special than it is.

jp61 · May 26, 2012

Nice job Katie! They look delicious!

roller · May 27, 2012

They are good looking steaks.

lu1847 · Jan 26, 2013

Some good looking strips you got there girl. Nice job.

kathrynn · Jan 26, 2013

Those steaks look amazing! Have me wanting steak now!

grinder · Jan 26, 2013

I use a Maverick or Guru meat probe, to keep a close tab on the temp. Depending on the steak thickness, I'll pull them off indirect at 110-120 for medium rare. 110 for 1" thick, 120 for 2" thick.

S2K9K said:
I've done this a couple of times with great results. It's really easy, the trick is to really watch your temps near the end. I smoked 2 NY Strips once and then a 27oz T-Bone. I let the Strips go a little too long and they were more like medium but were still very juicy and had a really great flavor. The T-Bone, well I nailed it. I smoked them at about 200*-210* using Hickory. The Strips went about 1:20 which was too long, so when I did the T-Bone I started checking temp at 45 minutes and right at 1:05 it was at 120* and that's when I pulled it. During the last 20 minutes I fired up my gas grill and took it up to 500* and when I pulled the steak I through it on the hot grill for 60 seconds per side. Next time I think I will pull even earlier, around 110* and finish up on the grill, that way I won't take a chance of overcooking. If you are used to cooking steaks and can tell doneness by feel it really helps.

Here's the strips:

And the T-Bone:

jarjarchef · Jan 26, 2013

Great looking food :drool

I have been playing around with reverse searing and have found a couple interesting results........ Based on your profile and a couple posts you have made you have a MES and Maverick 732. Not sure if you have a AMNPS or not, great toy for this if you do not.........

Ok a tale of 2 Reverse Sears for me......

First one was in a MES and AMNPS.... I set the MES to 180 and let the IT of the filets reach 115 then seared them. Let rest and served.... Great outcome just needs to be a lower temp and pulled at 105-110 for a quick sear for rare.

Second one was in my Char Griller and AMNPS........ I left the char griller cold and just ran flank steak in the AMNPS for 2hrs........ Seared in a pan till desired doneness.....rest and slice......great flavor but not as tender as I had hoped for......

So in my humble opinion you gain a lot in quality, texture, moisture and flavor by doing the first method...... I know the sous vide method of cooking has caused a hornets nest of debate in the past here....it is not my intention to do that again......but I feel this is a very similar style in the way of slowly warming the meat to the final desired cook temp. By not heating the meat hot and fast it stays more tender and keeps the natural juices and flavor.....then with the quick searing of the meat in a pan of on the grill it gives you the char flavor we all desire and associate with a steak.....

I would follow some of the great info given to you on times and temps for your next adventure.....I would not go back to pay that much for a NY Strip.......they like it way more then it is worth for not being Angus, Waygu or even Grass Feed.....you will never find a true Kobe cut for that cheap.......

If we can help we are here for ya....

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