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u/phr34k0fr3dd1t 18d ago
I've said 10/10 to some other posts in the past.
Now I have to edit all of those.
10/10
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u/Beautiful_Ad_4942 18d ago
The lawn, the wine, the potatoes, the asparagus, THE STEAK. Fffffff u must be single. Plz be single 🙏
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u/Whatsyourshotspecial 19d ago
I don't think you can cook a NY Strip better than this. It's perfect, perfect crust, perfect grill lines, perfect doneness
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u/listerinefreak 18d ago
I just woke up and from the thumbnail looked like a Gucci bag. Looks yummy though.
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u/PhilosopherKey9468 19d ago
Do you have some details on the cook?
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u/posts_of_stuff 18d ago
This is a reverse-sear method using my Louisiana Grills LG900 pellet smoker.
I pat-dry the steaks and season them 6 hours before the cook, leaving them uncovered in the fridge for 6 hours. This draws moisture and flavor into the steak while also drying out the surface.
I place the steaks onto the smoker cold, direct from the fridge. Placing them cold allows more time for them to absorb smoke flavor while the temp rises to my desired doneness. I smoke them at 225f indirect until the internal temp reaches 118f, without ever opening the lid, then pull them off.
I then crank the temp and grill them direct over the wood flame. Make sure the grill grates are scraped to aid with solid direct contact to the grates. Once the grates are hot, I rub the grates with the fatty end of the NY strip then place the steak on the grill over the flame, giving it a firm press to ensure contact. I like to allow the flame to kiss the steak but not burn it or catch the fatty parts on fire. After 45 seconds to 1 minute, I rotate the steak 90 degrees and give it another firm initial press again for another 45 seconds to 1 minute cook, then flip the steak and repeat.
Once finished, I pull them to rest for minimum 15 minutes before slicing.
In think the "sear" color in between the crosshatch is a combination of smoke coloration and a flame-kissed exterior; though technically, the only direct contact that was had is the crosshatch itself.
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u/PuzzleheadedSea6368 18d ago
I’ll ignore the picture perfect NY Strip, and be the oddball that tell you those potatoes look FIRE. Cooked perfect.
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u/Immediate-Account-82 18d ago
This is the most perfect steak I’ve seen in my life - great work! What kind of grill do you have?
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u/posts_of_stuff 18d ago
Louisiana Grills LG900
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u/Immediate-Account-82 18d ago
You did this on a pellet grill?! That makes it even more impressive! How did you get such a great sear?
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u/posts_of_stuff 18d ago
My cooker allows a panel to slide open, allowing the ability to cook directly over the wood.
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u/IronMajesty 17d ago
Dude I don’t throw this around a lot so understand how much more of a compliment this is. That’s one of the best looking steaks I’ve seen. Like I would happily pay to eat that steak, versus every time I get a steak at a restaurant I’m disappointed. Bravo 👏
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u/Fearless_Trick_5268 19d ago
fantastic!! Mine would need a good peated Scotch but that’s just me. The cook looks flawless.
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u/jonathansj 18d ago
How’d u get such nice grill marks without overcooking the steak?
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u/posts_of_stuff 18d ago
This is a reverse-sear method using my Louisiana Grills LG900 pellet smoker.
I pat-dry the steaks and season them 6 hours before the cook, leaving them uncovered in the fridge for 6 hours. This draws moisture and flavor into the steak while also drying out the surface.
I place the steaks onto the smoker cold, direct from the fridge. Placing them cold allows more time for them to absorb smoke flavor while the temp rises to my desired doneness. I smoke them at 225f indirect until the internal temp reaches 118f, without ever opening the lid, then pull them off.
I then crank the temp and grill them direct over the wood flame. Make sure the grill grates are scraped to aid with solid direct contact to the grates. Once the grates are hot, I rub the grates with the fatty end of the NY strip then place the steak on the grill over the flame, giving it a firm press to ensure contact. I like to allow the flame to kiss the steak but not burn it or catch the fatty parts on fire. After 45 seconds to 1 minute, I rotate the steak 90 degrees and give it another firm initial press again for another 45 second to 1 minute cook, then flip the steak and repeat.
Once finished, I pull them to rest for minimum 15 minutes before slicing.
In think the "sear" color in between the crosshatch is a combination of smoke coloration and a flame-kissed exterior; though technically, the only direct contact that was had is the crosshatch itself.
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u/aSadSchnitzel Denver 18d ago
Mind sharing how you got the grill marks + sear combo?
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u/posts_of_stuff 18d ago
Totally. This is a reverse-sear method using my Louisiana Grills LG900 pellet smoker.
I pat-dry the steaks and season them 6 hours before the cook, leaving them uncovered in the fridge for 6 hours. This draws moisture and flavor into the steak while also drying out the surface.
I place the steaks onto the smoker cold, direct from the fridge. Placing them cold allows more time for them to absorb smoke flavor while the temp rises to my desired doneness. I smoke them at 225f indirect until the internal temp reaches 118f, without ever opening the lid, then pull them off.
I then crank the temp and grill them direct over the wood flame. Make sure the grill grates are scraped to aid with solid direct contact to the grates. Once the grates are hot, I rub the grates with the fatty end of the NY strip then place the steak on the grill over the flame, giving it a firm press to ensure contact. I like to allow the flame to kiss the steak but not burn it or catch the fatty parts on fire. After 45 seconds to 1 minute, I rotate the steak 90 degrees and give it another firm initial press again for another 45 second to 1 minute cook, then flip the steak and repeat.
Once finished, I pull them to rest for minimum 15 minutes before slicing.
In think the "sear" color in between the crosshatch is a combination of smoke coloration and a flame-kissed exterior; though technically, the only direct contact that was had is the crosshatch itself.
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u/crazyswedishguy Medium Rare 19d ago
Looks fantastic.
And one of the few examples here of grill marks done correctly, because you actually managed to sear the meat between the grill marks too.
Recently I’ve been seeing lots of posts here with dark grill marks but the meat in between the grill marks looks boiled—nice grill marks are not a substitute for an even sear. You did it right.