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NY Strips on the Big Green Egg PDF Print Email
Written by Beaux   
Sunday, 01 January 2012 19:20

 I just tried this recipe with 1 inch thick New York strips. I need to custom order some strips that are 1 1/2 inch thick and try this technique. I prefer Filet Mignon but a lot of people say that strips are great to grill. (They are!)

Remove steaks from refrigeration at least 1 hour before cooking and wipe any excess moisture off the steaks. Use Kosher salt and fresh ground pepper to coat the steaks. I have yet to overdo this salt and pepper thing. I am a minimalist but you may do whatever you like to the steaks. Whatever you do, do it about 45 minutes before putting the steaks on the Egg.

Ignite the Big Green Egg with the top and the bottom wide open. Some people say to coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill.  I don't.  I let my Egg get up to 500 - 600 degrees F; I scrape the grill off with a wire brush and put the steaks on diagonal to the grill bars. After 2-3 minutes I rotate the steaks to get a criss-cross grill mark pattern. After another 2-3 minutes I turn the steaks over and repeat the process. I like my steak medium-rare so no more than 10 minutes on the grill at 500 - 600 degrees. If you are cooking at 600 degrees you should use the lower times. I use a meat thermometer to measure the temperature of the steaks after the last rotation. I only open the Egg a few times.

Rare - 120 degrees F 
Medium Rare - 125 degrees F 
Medium - 130 degrees F

When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 5-10 minutes before serving (the meat temperature will rise 5 to 10 degrees after it is removed from the grill).

 
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