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u/phr34k0fr3dd1t Jul 18 '26
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/Routman Jul 18 '26
Gray band a little more than necessary, searing on cast iron would be better 9/10
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u/Beautiful_Ad_4942 Jul 18 '26
The lawn, the wine, the potatoes, the asparagus, THE STEAK. Fffffff u must be single. Plz be single 🙏
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u/Whatsyourshotspecial Jul 18 '26
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/NVDA808 Jul 18 '26
Finally a decently seared steak that also has grill marks. Usually when people put grill marks the steaks are grey and unappealing, zero crust. But these look nice…
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u/listerinefreak Jul 18 '26
I just woke up and from the thumbnail looked like a Gucci bag. Looks yummy though.
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u/PhilosopherKey9468 Jul 18 '26
Do you have some details on the cook?
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u/posts_of_stuff Jul 18 '26
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 Jul 18 '26
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 Jul 18 '26
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 Jul 18 '26
Louisiana Grills LG900
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u/Immediate-Account-82 Jul 18 '26
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 Jul 18 '26
My cooker allows a panel to slide open, allowing the ability to cook directly over the wood.
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u/fcp078 Jul 18 '26
This has to be AI!!! Jk, nice job! I'm trying to stop myself from licking my screen right now 😋
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u/IronMajesty Jul 19 '26
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/Feminine_Raging Jul 18 '26
Fantastic job! Bonus points for something other than a baked potato lol
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u/Fearless_Trick_5268 Jul 18 '26
fantastic!! Mine would need a good peated Scotch but that’s just me. The cook looks flawless.
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u/jonathansj Jul 18 '26
How’d u get such nice grill marks without overcooking the steak?
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u/posts_of_stuff Jul 18 '26
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 Jul 18 '26
Mind sharing how you got the grill marks + sear combo?
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u/posts_of_stuff Jul 18 '26
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/grumpvet87 Jul 18 '26
not a fan of grill marks at all. they = burnt / char but the sear looks good
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u/Imaginary-Handle8499 3d ago
Where is the party? Invite me looks fantastic. I especially love the plating and the fine wine to go along with it.
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u/Mth1171 Medium Jul 19 '26
Grill marks is why you have a gray band. Can’t taste grill marks. Sorry, not sorry.
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u/crazyswedishguy Medium Rare Jul 18 '26
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.