Tossed two bone-in New York strips on the grill tonight, each about 0.89 lb. I went for a reverse sear:
• Slow-cooked over indirect heat to 135°F
• Cranked the heat and seared to finish at
145°F
• Let them rest for 10 minutes before slicing
I seasoned one with Jack Daniel’s Steak Seasoning for that smoky kick, and the other with classic SPG (salt, pepper, garlic) to keep it clean and beefy. Honestly, both were 🔥—the crust was perfect, juicy throughout, and hard to pick a winner.
Reverse Seared Bone-In NY Strips – JD vs. SPG
byu/No-Flatworm-2031 inwebergrills
by No-Flatworm-2031
1 Comment
Looks great. I would never have considered 145F being anywhere close to hot enough to sear and give a good crust. It’s only ten degrees higher than your indirect heat. Doesn’t really qualify as “cranking months heat.”