Reverse Seared NY Strip - Q View

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scooper

Smoking Fanatic
Original poster
May 20, 2011
389
13
Boca Raton, FL
I found these "Steakhouse Cuts" strips at the grocery store for $6.99 lb.   I couldn't pass on them.  The were about 1.2 lbs. each.  A lil' Montreal and they were happy.

End result was awesome!  Nicely smoked and seared.  Loads of flavor, tender and juicy!

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I got the MGS warmed up to around 180 with mesquite.  Once the TBS was wafting, in they went.

1 hour @ 180 – still raw but the fat was just melting a bit.  Turned up the temp to 215 and gave them another 45 minutes.  I went commando with no meat probe.  I just went by the feel of the meat.

After an hour and :45.

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Heated up the skillet and started them fat side down.

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Browned them till they "felt" rare to medium rare.

Served up with organic zucchini, hash browns, and a tomato, olive, and gold beet salad with fresh oregano and basil.

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The only Bear View that came out.  Flash shots were all washed out. 

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Close up of the salad.

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No recipe.  Just kinda threw things together.

Scrubbed then boiled the beets for about 1.5 hours.  Drained and let cool to the touch.  Peeled, cut into wedges and chilled.

Wedged a tomato, sliced olives, minced oregano and basil, grated fresh Parmesan.  EVOO, white wine vin., S&GBP.
 
Excellent!  We just picked up a couple 1 inch thick ribeyes from the specialty meat shop locally.  They cut em for you whatever grade ya want in front of you.  Not cheap but very good.

The beets I never aquired a taste for even though I have tried since being a kid to.  Oh well.  The rest is awsome!
 
Nicely done,  damn Chinese food for dinner.  Should have saved the 30 bucks we spent on Chinese and smoked some steaks.   We don't get many fresh beets down here, normally the canned ones that are only good soaked in vinegar, oil and Italian seasonings
 
Blasphemy!  Not on the smoker.

Dang, I still love a steak on a flat top or out of a good old cast iron skillet.

Thanks for posting, Chef!

Good luck and good smoking.
 
Great looking steaks  Keep the beets - they taste like dirt 
 
Chef the Plate looks Awesome!...Steak was PERFECT!!!
 
Great looking steaks  Keep the beets - they taste like dirt 
Gary....Who is cooking YOUR Beets!?!... On the East Coast we... Wash the dirt Off!
30.gif
...JJ
 
BEAUTIFULLY done!

Man, I'd go downtown for a plate like that, and I'm not a big eatery kinda guy...I like to make my own, too.

You gotta love cast iron to bring out a perfect reverse sear!

Great sides, too, and I do beets, just fine, thank-you.

Eric
 
Fantastic looking steaks scooper.  I love the reverse sear technique.   Did that several time over the last few months -- smoked in my MES, then finished on my gas grill.  I took the cast iron grates off of my Char-griller, set them on top of the grill on the gasser (they don't fit on their own, so they rest on the gold grill).  I crank the heat up to over 600, let that cast iron get blazing hot, and give a nice sear with grill marks and all.  I really like the idea of the cast iron pan -- I'll give that a try.

Delicious looking beets as well -- a must do!
 
Excellent!  We just picked up a couple 1 inch thick ribeyes from the specialty meat shop locally.  They cut em for you whatever grade ya want in front of you.  Not cheap but very good.

The beets I never aquired a taste for even though I have tried since being a kid to.  Oh well.  The rest is awsome!
Thanks!  I was never a fan of canned beets.  Too nasty for me.  Fresh beets are totally different.  I usually serve them hot with butter and s&p.  This salad was a first.


Nicely done,  damn Chinese food for dinner.  Should have saved the 30 bucks we spent on Chinese and smoked some steaks.   We don't get many fresh beets down here, normally the canned ones that are only good soaked in vinegar, oil and Italian seasonings
Whole Foods seems to have fresh beets year round.  sometime only the purple ones, but they're still good.  Just don't get 'em on ya!


Blasphemy!  Not on the smoker.

Dang, I still love a steak on a flat top or out of a good old cast iron skillet.

Thanks for posting, Chef!

Good luck and good smoking.
Thanks!  I could never get my MGS hot enough for a sear.  My Weber is right next to it, and would have done a good job.  Like a couple others here I am just a big fan of the skillet sear.  I am in direct control of it without having to raise the lid on the grill. 


Great looking steaks  Keep the beets - they taste like dirt 
Thanks!  Like Cheff JJ said... I washed it off. 
yahoo.gif



Looked great! im too big on my new holland grill to smoke my steaks, but still looked tasty
It was a first for me to smoke a steak.  I always get the "does everything have to be smoked?" from Mrs Scooper.  So @ $6.99 lb. I figured it wouldn't hurt.  She loved it of course!


Chef the Plate looks Awesome!...Steak was PERFECT!!!
 

Gary....Who is cooking YOUR Beets!?!... On the East Coast we... Wash the dirt Off!
30.gif
...JJ
Thank very much, Chef!  I would have liked a tad more rare, but was very happy with it how it was.


BEAUTIFULLY done!

Man, I'd go downtown for a plate like that, and I'm not a big eatery kinda guy...I like to make my own, too.

You gotta love cast iron to bring out a perfect reverse sear!

Great sides, too, and I do beets, just fine, thank-you.

Eric
Thank you!  I used to cook downtown.  I refuse to go out and pay the price for something I can do at home, AND have it exactly how I want. 


Excellent looking meal!
Thank you, kind sir!


looks like a great steaks
Thanks!  And there's still a piece of the wife's in the fridge.  Sounds like a breakfast sammie to me!


Fantastic looking steaks scooper.  I love the reverse sear technique.   Did that several time over the last few months -- smoked in my MES, then finished on my gas grill.  I took the cast iron grates off of my Char-griller, set them on top of the grill on the gasser (they don't fit on their own, so they rest on the gold grill).  I crank the heat up to over 600, let that cast iron get blazing hot, and give a nice sear with grill marks and all.  I really like the idea of the cast iron pan -- I'll give that a try.

Delicious looking beets as well -- a must do!
That sounds like a good idea.  I can get my Weber hot, but the grates are not thick enough to hold the heat.  I might take the grates out and put the skillet right on the flavorizer bars.  That should be hot enough!

Thank you all for your kind words!  I really appreciate it!
 
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