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NY STRIPS

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porknpuha

porknpuha

Smoke Blower
Original poster
Nov 24, 2014
125
36
Nashville,TN
Guys,



I have 2 nice 1 inch bone out NY strip steaks to cook for Fathers Day



They are in the fridge with;



-EVOO


-Black Pepper


-Kosher Salt


-Fresh crushed Garlic


-and a little Rub



I am going to cook them in a BGE, at approx, 400-450 degrees 6 mins each side 1 turn. Can someone who does Steak regularly in a Kamado style let me know if that is wrong approach or any other watch outs please. I am pretty good at Butts, Ribs and Roasts just have not experimented with steak until now.
 
Last edited:
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6 min each side might not be a good plan. I don't have your type of cooker but if you can cook them indirect to close to your desired temp then sear for 1-2 min a side. That's called a reverse sear,it makes for a nice evenly cooked steak as well. I'm afraid if you leave the steak on one side that long it may burn.
 
Toss the green stuff and slide it my way!:drool
How long did you cook per side and what temp were you cooking at?
 
Oh man that looks good. I would start with the veggie just to get it out of the way then bites of tots with steak. Oh makes my mouth water.
 
Between 400-500 @ 5-6 mins a side.
Took out the convection piece so steak was getting direct heat from the charcoal
Rested for about 10 mins

Worked out perfect.
 
I have an egg too.  Did you let the steak get to room temp prior to cooking on the egg?

Nice job!  Can't wait to try it.
 
Thank you,

I definitely took it out of the fridge about 30 mins before, center of steak was likely colder than room temp.

But either way you prob could get a better sear with a cold steak.
 
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