slu Posted September 20, 2010 Report Posted September 20, 2010 Here are a couple of photos taken yesterday of a 6lb prime NY strip. Cooked at 275 until an internal tempreature of 117. Removed from the KK for 1 hour, then seared at 550 for six minutes (3 minutes per side). Thanks to all for the advice, and to Barry for the help and hickory!
T Rex Posted September 20, 2010 Report Posted September 20, 2010 Nailed it! Hey Slu, outstanding job, nailed it again.............. I don't think you could of done it better. T Rex
LarryR Posted September 20, 2010 Report Posted September 20, 2010 Perfect Temp For me THAT is the perfect temp/doneness and I love how even it turned out. Very nice effort! How'd she taste?
slu Posted September 20, 2010 Author Report Posted September 20, 2010 The meat was very tender; certainly didn't need the steak knives!. It was lightly seasoned with sea salt and freshly cracked pepper. I used just a hint of hickory with the Competion charcoal, so it had just a hint of smoky sweetness. Quite nice, and probably my best beef roast yet. I thought the six of us would polish it off, but not. I served a fresh artichoke lasagna (hand rolled) prior to the meat course, so we weren't as hungry as I thought.
primeats Posted September 22, 2010 Report Posted September 22, 2010 Slu...you are the Man! Fantastic job, textbook in fact!
DennisLinkletter Posted September 22, 2010 Report Posted September 22, 2010 Looks Great.. I'm guessing that the 1 hour rest under 120º made it more tender as there are enzymes at work at those temps.. I'm going to try that today with a Tri Tip. Great Cook.. Thanks for sharing!
slu Posted September 23, 2010 Author Report Posted September 23, 2010 Let me know how it comes out. I'll probably try it on the next tri-tip.
