mk1 Posted July 24, 2017 Report Share Posted July 24, 2017 I cooked this Prime dry aged New York strip steak at a very low temperature as the KK was coming up from about 150 to 250 F maximum temperature before thie sear. Apple wood for smoke. The steak was two inches thick and took approximately one hour and 30 minutes to cook. I then rested the steak and brought the KK up to 500 degrees for a quick sear. The steak was at 118F internal when pulled for the rest. Sort of like using the KK as a sous vide heat source. 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 24, 2017 Report Share Posted July 24, 2017 Looks delicious and I'm sure it tasted even better. I like using that same method for hamburgers. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 24, 2017 Report Share Posted July 24, 2017 Really looks delicious I like the cross hatch on the sear 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 25, 2017 Report Share Posted July 25, 2017 I love using my kk as a "sous vide" cooking method. Much more flavor though 1 Quote Link to comment Share on other sites More sharing options...
