All excited to cook my New York strip. Trying to get a nice sear but the egg was only maybe 400. Damn lesson learned. Feel free to rip me apart and tell me how to do it better (I could use the advise it looks like lol)
by BPringle21
14 Comments
Hoover29
Been there, done that. Hope the rest of your weekend goes better!
Dopeydadd
Been there, done that and kudos to you for posting. Go higher temp next time- that one looks not so thick, so quick sear on both sides and take it off the grill to rest.
Substantial_Low_302
That’s a very thin strip, so that didn’t help anything. For something this thin, you’d have to be blistering hot for a good sear if you’re going direct (unsure if you were doing a pan).
Buy a thicker cut next time, and either do a reverse sear; or go much hotter. If shooting for medium rare, I’d recommend about 4-5 mins each side. Flip at 2 to 2 1/2 mins to get your cross marks if you so desire.
No perfect cook was ever perfected without a failure to learn from. Hope this helps.
Kind_Ad_8111
Why does it look like pork??
PigletRepulsive5183
I’m a rather new BGE owner and I have found if I want to get high temps for a nice sear I have fill the fire box up. You can use the lump charcoal more than once, so load that puppy up.
You can google some draft door positions vs temperatures to get an idea of what the vents need to look like
jean_luc_69
You did great, and I am willing to bet the same issue will not happen again. There were lessons learned and that’s a good thing. Remember, Colonel Sanders burned a lot of chicken before he got it right as well…
RabidJayhawk
Still edible in my opinion. Close your eyes and eat. It was probably good enough. Add your favorite barbecue sauce and most grilling mistakes are still very edible.
Legal-Promotion-4875
No worries, Bro. It took me about 4 racks of ribs to finally get it right. You’ll get it right. 🌞🌞👍🏽👌🏽👏🏽😎
IndianaGeoff
There is something worse than an overcooked steak.
No steak.
EconomistNo7074
I was about to post you are being too hard on yourself
Then I realized it wasn’t chicken.
Lesson learned – appreciate the share
SleepyBearStella
If you want to go quick, get a black stone for steak like this. What others have said, you need to be hotter. Even with a thick steak… hotter. I get ribeye loins from Costco and cut those to sizes that I like to cook. Usually 1”. I shoot for 500-540 and do 4 minutes per side and they come out perfect medium (which I like for ribeye so the fat is rendered)
Anything over 1” is a reverse sear at 200-225 for 45 minutes and then 600 for 30 seconds per side down in the pit with my eggspander flipped over to get low.
Keep practicing and you’ll find what works for you and what style you prefer.
Pippin_the_parrot
Does that steak owe you money?
According-Listen-991
Garlic butter. ‘Nuff said.
NWGaClay
As noted… Thinner steak (<1″) little higher temp, sear flip couple times, pull. Maybe couple minutes per side depending
14 Comments
Been there, done that. Hope the rest of your weekend goes better!
Been there, done that and kudos to you for posting. Go higher temp next time- that one looks not so thick, so quick sear on both sides and take it off the grill to rest.
That’s a very thin strip, so that didn’t help anything. For something this thin, you’d have to be blistering hot for a good sear if you’re going direct (unsure if you were doing a pan).
Buy a thicker cut next time, and either do a reverse sear; or go much hotter. If shooting for medium rare, I’d recommend about 4-5 mins each side. Flip at 2 to 2 1/2 mins to get your cross marks if you so desire.
No perfect cook was ever perfected without a failure to learn from. Hope this helps.
Why does it look like pork??
I’m a rather new BGE owner and I have found if I want to get high temps for a nice sear I have fill the fire box up. You can use the lump charcoal more than once, so load that puppy up.
You can google some draft door positions vs temperatures to get an idea of what the vents need to look like
You did great, and I am willing to bet the same issue will not happen again. There were lessons learned and that’s a good thing. Remember, Colonel Sanders burned a lot of chicken before he got it right as well…
Still edible in my opinion. Close your eyes and eat. It was probably good enough. Add your favorite barbecue sauce and most grilling mistakes are still very edible.
No worries, Bro. It took me about 4 racks of ribs to finally get it right. You’ll get it right. 🌞🌞👍🏽👌🏽👏🏽😎
There is something worse than an overcooked steak.
No steak.
I was about to post you are being too hard on yourself
Then I realized it wasn’t chicken.
Lesson learned – appreciate the share
If you want to go quick, get a black stone for steak like this. What others have said, you need to be hotter. Even with a thick steak… hotter. I get ribeye loins from Costco and cut those to sizes that I like to cook. Usually 1”. I shoot for 500-540 and do 4 minutes per side and they come out perfect medium (which I like for ribeye so the fat is rendered)
Anything over 1” is a reverse sear at 200-225 for 45 minutes and then 600 for 30 seconds per side down in the pit with my eggspander flipped over to get low.
Keep practicing and you’ll find what works for you and what style you prefer.
Does that steak owe you money?
Garlic butter. ‘Nuff said.
As noted… Thinner steak (<1″) little higher temp, sear flip couple times, pull. Maybe couple minutes per side depending