Beautiful Prime NY Strips, reversed seared used the cold grate technique with Adrenaline Barbecue’s Slow ’N Sear.

• Started with two 20 oz NY Strips, Prime Cut
• Used kosher salt on both sides of the NY Strips and put in refrigerator for 1 day to dry brine them.
• Set up the Weber Performer with the Adrenaline Barbeque Trifecta 2.0. Slow ‘N Sear, drip pan and Easy Spin Grate. I did remove the water pan.
• Had about 20 pieces of charcoal in the SNS, also had about 20 pieces in the chimney to start the coals and added to the un-lit charcoals. Kept the temperature to around 350 degrees.
• Placed the two NY Strips on the indirect side and probed them for temps. When they reached 70 degrees, I flipped them.
• When they reached 100 degrees, I removed them and added another ½ chimney to the SNS to prepare the sear.
• Used the cold grate technique and placed the NY Strips on the cold side and spun over the screaming hot coals. Did 1 minute per side, 2 times, so basically 4 minutes total. Once they were done, we let them rest for 10 minutes before cutting.

Summary: Starting with the Prime NY Strips, is key for me, as I prefer the Ribeye. These were perfect with a great sear. The Slow ‘N Sear products worked perfectly and would do these exactly the same next time.

The ABC Slow ‘N Sear does a great job for indirect and then direct cooking. Check out their products at: https://abcbarbecue.com

A/V gear used:
Sony A7Riii
Sony A6300
Sony FE 24-105mm f4.0
Sony E 16-70mm f4.0
FeelWorld 5.7” 4K monitor
Saramonic SR-WM4C wireless microphone system
Yongnuo YN600L LED lights

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