Super User slonezp Posted May 17, 2019 Super User Posted May 17, 2019 Another first time. Set the grill for 325* and used the smoke tube. Currently using Pit Boss Hickory pellets. 2" thick NY Strip bought at the grocery store for $6.99 a pound on sale. Chicago Steak seasoning and sea salt for seasoning. Baked in the Camp Chef for 45 minutes did not turn. 4 minutes each side in the sear box. Let it rest for 5 minutes covered in foil. Cooked to a perfect medium. Tender, juicy, and just enough wood flavor. 4 Quote
Super User NorcalBassin Posted May 17, 2019 Super User Posted May 17, 2019 Looks awesome! I love my pellet smoker/grill and that reverse sear on steaks or tri tip is tough to beat. Quote
Super User TOXIC Posted May 17, 2019 Super User Posted May 17, 2019 Looks good maybe it's the pic but looks medium well to me. I like my steak rare.....very rare. I just put a set of 3 racks of ribs on my smoker. Did 3 racks yesterday and will take all 6 racks up to Michigan for our annual trip. Trying something new this year, I have tried 1/2 smoking them and finishing up there and I have tried full smoking and reheating both on the grill and in the oven and I was not pleased on how they turned out. This year I am doing sous vide style. We'll see if they turn out any better. No one has ever complained but I am very picky about my BBQ. Quote
Global Moderator 12poundbass Posted May 17, 2019 Global Moderator Posted May 17, 2019 4 hours ago, TOXIC said: Looks good maybe it's the pic but looks medium well to me. I like my steak rare.....very rare. I just put a set of 3 racks of ribs on my smoker. Did 3 racks yesterday and will take all 6 racks up to Michigan for our annual trip. Trying something new this year, I have tried 1/2 smoking them and finishing up there and I have tried full smoking and reheating both on the grill and in the oven and I was not pleased on how they turned out. This year I am doing sous vide style. We'll see if they turn out any better. No one has ever complained but I am very picky about my BBQ. Ribs....Michigan you say? I’m there! 1 Quote
Super User TOXIC Posted May 17, 2019 Super User Posted May 17, 2019 24 minutes ago, 12poundbass said: Ribs....Michigan you say? I’m there! If you only knew. We eat like Kings for the week. We get a 20lb box of King Crab Legs, venison steaks, Russian Boar and usually a huge italian meal with chicken piccata, crab stuffed portabellows, jerk chicken and other dishes. It's wild!! I traditionally do BBQ. The cottage is right across a canal from Browns Bar and they have some good burgers as well. 4- 1/2 gallons of Jack, case of Virginia made moonshine and our traditional bottle of Jack Daniels Sinatra. 16th year and it only gets better with the off the hook smallmouth fishing. 2 Quote
Global Moderator 12poundbass Posted May 17, 2019 Global Moderator Posted May 17, 2019 1 hour ago, TOXIC said: If you only knew. We eat like Kings for the week. We get a 20lb box of King Crab Legs, venison steaks, Russian Boar and usually a huge italian meal with chicken piccata, crab stuffed portabellows, jerk chicken and other dishes. It's wild!! I traditionally do BBQ. The cottage is right across a canal from Browns Bar and they have some good burgers as well. 4- 1/2 gallons of Jack, case of Virginia made moonshine and our traditional bottle of Jack Daniels Sinatra. 16th year and it only gets better with the off the hook smallmouth fishing. SOLD! 1 Quote
Super User J Francho Posted May 17, 2019 Super User Posted May 17, 2019 Temperature looks higher than medium, but it looks good. I was my steak bloody, mostly pink, with a thin strip of red in the middle. I've done the reverse sear on a charcoal grill, and the first time, I cooked it too long. Quote
Super User slonezp Posted May 17, 2019 Author Super User Posted May 17, 2019 I guess my version of medium is different, maybe closer to medium well. I would normally say a pink center is medium rare and a reddish center is rare. Regardless, the steak was awesome. Quote
Super User jbsoonerfan Posted May 17, 2019 Super User Posted May 17, 2019 People on here can't agree on the weight of a fish by a picture, now the temp of a steak is at question lol. All kidding aside, looks delicious! 1 Quote
Super User Tennessee Boy Posted May 17, 2019 Super User Posted May 17, 2019 Judging from the photo I’d say that steak weighs 11 oz. 1 Quote
Super User slonezp Posted May 18, 2019 Author Super User Posted May 18, 2019 2 hours ago, Tennessee Boy said: Judging from the photo I’d say that steak weighs 11 oz. It's at least a 4 pounder 1 Quote
Global Moderator 12poundbass Posted May 18, 2019 Global Moderator Posted May 18, 2019 1 hour ago, slonezp said: It's at least a 4 pounder Come on you were long arming it. 3lbs15oz 1 Quote
Super User Dwight Hottle Posted May 18, 2019 Super User Posted May 18, 2019 I don’t know what it weighs or how well done it is but it sure looks good. 1 Quote
CrankFate Posted May 20, 2019 Posted May 20, 2019 https://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe-2131274 I use this recipe, but put the pan on the grill and go hotter than 500. I do the stovetop part with the grill open and just close it for the in oven part. I have to do it outside because my wife hates the smoke. I’m sure anyone in the neighborhood on a no fat diet hates the smoke too.......... Quote
Super User jimmyjoe Posted May 20, 2019 Super User Posted May 20, 2019 I don't understand. What's the "45 minutes" you mentioned? Or did you mean "4.5 minutes"? jj Quote
Super User slonezp Posted May 20, 2019 Author Super User Posted May 20, 2019 8 hours ago, jimmyjoe said: I don't understand. What's the "45 minutes" you mentioned? Or did you mean "4.5 minutes"? jj 45. It's essentially baking the steak then searing it Quote
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