New York Strip tips

Updated at: Sun, 05 Nov 2023 01:58:14 GMT

Step 1

Season with salt and dry brine for 24 hours

Step 2

After 24 hours, season with black pepper and garlic powder

Step 3

Grill on indirect heat at 250°F until it reaches an internal temperatude of 125°F (rare) or 135°F (guga medium rare) or 145°F (medium) or 155°F (medium well) or 160°F (well done). it takes around 1 hour to reach an internal temperature of 125°F when bbq temperature is at 250°F. it takes 25 minutes to reach that same temperature when grill is at 350°F. grilling on direct heat will take around 5 minutes to reach that same temperature

Step 4

Then sear it either on the grill, on a pan with butter/oil, or with a flamethrower. While searing it, it will still increase the internal temperature by 10°F. So we can pull out the steak from the indirect heating 10°F earlier

Step 5

Let it rest for 5 minutes

Step 6

SOUS VIDE: Salt pepper garlic powder / 135°F 2-3 hours / Pet dry / Sear with flamethrower / Rest 5 mins

Step 7

SOUS VIDE EXPRESS: water at 150F. 1 inch 20 mins. 1.5 inches 30 mins. 2 inches 40 mins. 3 inches 50 mins. This will make it reach 130F. Then while resting with the carryover it will become 135F.

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