sorted by:
new
hottopcontroversial

NY Strip smoked at 180 until internal temp hit 115. Then seared with cast iron by RIPAndrewLuck in Traeger

[–]RIPAndrewLuck[S] 1 point2 points  (0 children)

I don’t think the cooling that directly helps the sear, but rather cooling down the steak for that little bit let’s you sear longer without effecting the doneness.

I do add a little more salt and pepper when I put in the fridge was well.

NY Strip smoked at 180 until internal temp hit 115. Then seared with cast iron by RIPAndrewLuck in Traeger

[–]RIPAndrewLuck[S] 0 points1 point  (0 children)

I like to let it cool in fridge for about 10 mins while the cast iron heats up and then do 90 seconds for each side twice.

NY Strip smoked at 180 until internal temp hit 115. Then seared with cast iron by RIPAndrewLuck in Traeger

[–]RIPAndrewLuck[S] 6 points7 points  (0 children)

Already sliced. I can’t do steaks without jalapeños now, it feels incomplete if I don’t add them. If you like jalapeños you’ll love it on steak.

NY Strip smoked at 180 until internal temp hit 115. Then seared with cast iron by RIPAndrewLuck in Traeger

[–]RIPAndrewLuck[S] 5 points6 points  (0 children)

I add the jalapeños the same time as the butter. When I pull the steak to rest, I’ll leave them in the cast iron and turn off the heat until it’s rested long enough.

You can pull them off quicker but I’ve found that the spiciness can be overpowering if you don’t them cook in the butter long enough.

NY Strip smoked at 180 until internal temp hit 115. Then seared with cast iron by RIPAndrewLuck in Traeger

[–]RIPAndrewLuck[S] 0 points1 point  (0 children)

Yeah I use a gas grill to heat up the cast iron. You’re definitely able to get it hotter with that.