First reverse sear NY strip

[BoilerBBQ]

I’ve been wanting to reverse sear some steaks for awhile. I bought a prime top loin for Christmas, so I cut a couple 2” thick and set them aside for the smoker. They turned out great. I’ll probably do ribeyes next time, but I prefer a leaner cut when grilled, so that is what I had on hand. Enough words, here is the Q view:
2” prime NY strips

Seasoned with Montreal steak seasoning and on the WSM with potatoes on the lower rack. (I really need to do a mod to manage the probe wires.)

Rolling smoke on the WSM at 200-220F with hickory and pecan. The kettle on standby for the sear.

Resting before the sear.

Searing on the kettle.

Delicious

 

[xray]

Wow, steaks look delicious! Beautiful sear and great color throughout, no bands of grey meat.

I’ve really enjoyed reverse searing when time and weather allows. I’ve used the Harbor Freight weed torch to good results. It’s much quicker and my grill hasa hard time reaching temps in cold weather.

What was the IT of the steak when you took it off the wsm?

 

[BoilerBBQ]

Wow, steaks look delicious! Beautiful sear and great color throughout, no bands of grey meat.

I’ve really enjoyed reverse searing when time and weather allows. I’ve used the Harbor Freight weed torch to good results. It’s much quicker and my grill hasa hard time reaching temps in cold weather.

What was the IT of the steak when you took it off the wsm?

The one in the pictures was 120F. The other was 125F for the wife.

 

[Smokeduck]

Those steaks are looking perfect, well done!

 

[miller51]

Very nice looking steaks, how long did they smoke for?

 

[BoilerBBQ]

Very nice looking steaks, how long did they smoke for?

They cooked faster than I expected... a little under 2 hours.