Newbie cooking a NY strip on an Ironwood 885

[leedcn]

Hi everyone. Newbie cooking a NY strip on an Traeger Grills Ironwood 885 Wood Pellet Grill and Smoker.
It came out disappointing. I cranked it up to 500° and set the steak down 8ish min per side. Floppy, no char nor grill marks. Does this get better with time or am I doing it wrong?

 

[SmokingUPnorth]

8 min per side seems like an awful long time at 500*

 

[02ebz06]

I'd get another thermometer in there to see if it was at actually at 500.
Should certainly get grill marks at 500.

 

[BigW.]

Great advice above. You can also look into grill grates or throw the steak on a cast iron skillet for a sear.

 

[leedcn]

8 min per side seems like an awful long time at 500*

Thanks for the info, how long did you cook it, and at what temperature?

 

[leedcn]

I'd get another thermometer in there to see if it was at actually at 500.
Should certainly get grill marks at 500.

Thank you! I’ll try that next time.

 

[gmc2003]

For the avg. NY strip it's about 8 mins. total. I put it directly over the heat. When the steak releases freely from the grate rotate the steak a 1/4 turn. for another min. or so. Flip and repeat. That's for a rare steak.

Chris

 

[SmokingUPnorth]

Thanks for the info, how long did you cook it, and at what temperature?

Depending on thickness most of the time just 4 minutes per side right above the charcoal on my kettle

 

[civilsmoker]

500 degrees in a pellet is more roasting than grilling. The grate on your unit is thin stainless and is not ideal for “grill lines”. Just know that grill lines are mostly aesthetic vs actual searing for Maillard reaction……

Here is and example of some fillets on my old Memphis grill it has 3/8” grates and would give slight marks but look at the over all color…ie Maillard reaction….very tasty….. I think low fat steaks works best when roasting like this….
https://www.smokingmeatforums.com/threads/fathers-day-filet-dinner-bingo.287996/

If you want “lines” I would suggest some grill grates or a case iron pan that is allowed to get fully heated as B BigW. noted above.

 

[chopsaw]

Great advice above . I'll add some thoughts .

Was the surface of the steak dry ? If not , you're steaming the steak to start .

How long did you pre heat the grill ? I like to have it fully heated so the grates and interior parts are releasing heat , not using it .

I always let my steaks warm on the counter before grilling . Some don't like to do this , I usually go about an hour .

If grill marks are important , you really only need one side marked up . Presentation side .

500 degrees in a pellet is more roasting that grilling.

Agree . Picture putting something in a house oven at 500 . Not a bad thing . Get that surface sealed up at roasting temps and the moisture stays inside .