Hey Gang,
Snagged some beautiful 1822 Farms NY Strips while visiting Franklin, TN a couple weekends ago. I usually sous vide or reverse sear our steaks, but I’m feeling adventurous today. 90% of the time I use the Egg for low and slow smoking. Any temp recos, flip strategy, etc for perfectly seared steaks?
Thanks!
by Vivid-Land-7852
2 Comments
Ever try finishing cowboy style? Takes a brave soul, but man nothing like medium rare finished cowboy. If you have never tried cowboy, you might just try Pittsburgh style for practice.
why not going for a “normal” reverse if you are used to sous vide?
just sous vide them and give them a little kiss of the flame would even argue to caveman for max 30 sec each side or just a quick sear could nearly not go wrong doesn’t matter if cast iron grate, plancher or normal grill grate
edit so for temps to sear just aim for around 430F/225C and sear maximum 1 minute if you already hit your sous vide temp