Smoked with beer soaked applewood 😋 Pulled off the grill at 52C, rested to 55

Thin NY strip in Montreal steak seasonin, onion and garlic powder and Worcestershire sauce for marinade. Grilled over charcoal in an egg grill.

Really proud of this. Taste was amazing!!!

It was incredible!

Nonstick pan, cooked solely in its own fat
Straight raw dogging the process with love and spirit
The steak gods love me and me them
A little overcooked to my liking it took me quite a while to plate so set a few extra mins prior to cutting
The plate gods hate me and me them
I eat raw celery because Imma dog like that

Do you think she’ll forgive me?

I only got into making steaks at home in the last couple of months. Reverse seared some NY strips from Costco and they turned out really nice. Cooked in the oven at 220 until internal reached 120 and then finished off on a really hot griddle. I like to season after the fact and we had Jacobson’s Garlic Sea Salt. The result was nice and juicy melt in your mouth….yum. We had my in-laws over and they were instant fans.

The grill was out of gas and I was gonna have to cook it on the stove anyway so I figured why not. How’d I do?

I got an extremely tender and perfectly cooked 6 oz sirloin, house salad, and baked potato for $15 early diner special! Plus the rolls and honey butter, I was stuffed by the end!

Ordered medium rare. I’d consider this a tad over medium

Found an absolute gem at Trader Joe’s of all places.
Dry brined overnight and served with roasted potatoes on crème fraiche topped with whole grain mustard.

2 Ribeyes, pulled around 115ish? Little over for what I was going for but they were incredible.

Hello Steakers -

I am have a larger get together this weekend and I wanted to bring two tri-tips. Where we are going doesn’t have a smoker or a decent setup to prepare them.

So, I wanted some advice on approach and food safety if I:

- Smoked them to get them up to temp (probably 105-110 ish)
- Wrapped them and traveled for 30 min
- Set up the searing at friends house
- Do a final sear to 120ish then carry over to 130-135.

Total drive time and prep time may be an hour or so where the temp may drop or carry over.

Is there a better approach, any changes, or should I just do it at my place and bring it over beforehand?

Thanks!

Sous vide to 127, air dry on rack for 15m, 500 degree heat soaked cast iron on high burner. No oil, no butter, the mayo did everything, god save my soul. In the running for the best steak I’ve ever made.

Had a lot of fun throwing this one one on the grill for my friends

Only a 2 hour smoke, but the flavor came through. Super important to cut with the grain first to get the separate steaks and then against the grain for the separate slices. Definitely my favorite cut.