Thread: Hickory Smoked/Reverse Seared Prime New Yorks

A bit of celebration was in order tonight.
1) Doctor says my pneumonia has cleared enough to go back to work.
2) Received my 2017 bonuses from work, with a little extra than normal.
Great news on both counts!


A quick trip to Costco yielded some nice Prime New Yorks and a few Choice too.
Choice for those cretins who demand an overcooked steak, I'll not ruin Prime beef.
They don't know or appreciate the difference anyways.


Menu
NY Steaks
Fresh steamed Broccoli with butter
Garlic Bread



Prime






Choice





Primes after an hour and half of hickory smoke, IT 100°

Reverse seared in cast iron, IT 130°








I also picked up something else with my bonus, and it sure as heck didn't come from Costco.


Colt AR15A2 (R6550) Government Model, 20" Rifle, .223 1/7 twist
One of only 8000 made back in the Pre-Ban days from '88-'90.
Serial number begins with GS007***
It is 99%, danged near immaculate, I wouldn't hesitate to say the only rounds fired through it were Colt's test rounds.
Somebody's 27 yr'ol, unfired Safe Queen is now mine and it'll soon see some range time.

As soon as the 'zombiepocolypse' occurs, i'm headin to your house ;-)

Very nice on both , Big fan of Good Beef and Good Colts .

choice looks great ,went with a Bushmaster several years ago before all the hoopla over black guns,now I want a steak for some reason lol

Originally Posted by ChileRelleno

Reverse seared in cast iron, IT 130°








I also picked up something else with my bonus, and it sure as heck didn't come from Costco.


Colt AR15A2 (R6550) Government Model, 20" Rifle, .223 1/7 twist
One of only 8000 made back in the Pre-Ban days from '88-'90.
Serial number begins with GS007***
It is 99%, danged near immaculate, I wouldn't hesitate to say the only rounds fired through it were Colt's test rounds.
Somebody's 27 yr'ol, unfired Safe Queen is now mine and it'll soon see some range time.

What temp did you sear them on and did you use butter? Evo?

Originally Posted by chillinfish

What temp did you sear them on and did you use butter? Evo?

A tablespoon or two of EVOO, high heat to where it's just starting to smoke, and keep it high.
Straight from the smoker (or oven) into the skillet, that way the hot exterior sears almost instantly, sear top/bottom and sides.
If you like butter, throw a pat on it as you remove it so it doesn't burn in the skillet.

I do not cook steaks by time or feel, I cook to exact internal temps with an Instant Read Digital Thermometer, my Lavatools Javelin is indispensable.

I have that Colt's cousin, purchased in the 80s. Not even that killer-looking steak is sweeter.