Grilled the perfect steak yesterday

T

1w ago1 min read

Been working on my technique for months and finally nailed it. Reverse sear on a 26oz NY strip, butter basted with garlic and rosemary. My dad would have been proud. The secret was patience with the temperature and not touching it constantly like I usually do. What's everyone's go to cut and method?

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3 comments121 views

Comments(3)

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RRick M.Regular1w ago

26oz reverse sear sounds amazing. What temp did you bring it to before the sear? I've been too nervous to try that method but if someone on here nailed it maybe I should give it a shot.

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TTom M.Regular1w ago

That's awesome man. There's something really satisfying about finally getting the technique down after working at it. I've been grilling a lot more since the kids got older and can actually sit still for dinner.

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CChris M.New Dad1w ago

Nice work. I usually just throw mine on hot and hope for the best, but maybe I need to actually learn what I'm doing. How long were you resting it after the sear?

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