The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › First time on a NY strip starts today › Re:First time on a NY strip starts today
A quick update. The NYS only made it 21 days before i needed it. After several separate steak grillings and experimenting with the seasoning, i found i needed to adjust my seasonings.
I take my steaks out of the fridge a couple of hours before grilling to get them up to room temp.
I typically roast some #1 Russet Potatoes for an hour, indirect @ 375*. About 20 minutes into the potato’s time, i toss the steaks on the Big Green Egg for 4 minutes per side and then pull them (Xert style), placing them on an elevated plate griddle. When the Potatos are done, I pull them and bring the egg up to 550* direct. Toss the NY’s on for 90 seconds per side and i get perfect Med Rare with great grill sear markings.
Couple of notes:
I find that i’m having to go much heavier on the seasoning than i did with wet aged.
I use a Cast Iron grate and it makes a huge difference in the times and temps. Probably contributing to the lower temps that i can use for the searing as the grate does the searing more so than the fire. I seem to be able to control the sear much better this way.
No mustard or EVOO coating, though we do add EVOO after the grilling is complete and it’s on the serving plate. (Tuscan style)
Did 3 Steaks yesterday for some of my co-workers and it was described as the best steak they’d ever had!