Strip steak is not my first choice of steak. However if done correctly it can be very good. In this video I show you how to cook the best Strip Steak. We will use the reverse sear on a cold grate using a Slow n Sear.
- New York Strip Steak
- Olive Oil
At least one hour before the cook, and up to 36 hours before season your steaks with salt and place in the refrigerator.
Start a chimney of coals and set up your kettle for two zone cooking. We used a Slow n Sear for our cook. Heat up to 250 degrees and add the steaks to the indirect side of the grill. Insert a probe from the side of one steak to monitor the temperature.
When the steaks hit an internal temperature of 80 degrees, flip them and continue cooking until they reach 110 degrees. Remove steaks from the grill and pat dry with a paper towel. Remove grate from the kettle to let it cool down. Brush steaks with a thin layer of olive oil and season with fresh cracked pepper.
Add more coals to the hot side of the kettle, add the cold grate, and place steaks directly over the coals. Cook for one minute, uncovered, then rotate the grate to put the cool side over the coals. Flip and move steaks back over the coals and cook for one minute. Repeat up to two more times, flipping and rotating steaks every minute. Temp steaks as they are cooking and remove from the grill when they reach your desired temperature.