Perfect New York Strip on a Pellet Grill Every Time
A Reverse-Seared, Dry-Aged Strip Over Open Flame
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Introduction
A 45-Day Dry-Aged Prime Strip, Reverse Seared on the Yoder
What's up BBQ fans! It's been a while since I did a steak on the Yoder YS640s, so today we're fixing that with a 45-day dry-aged prime bone-in New York strip, about 20 oz. If you haven't had steak in a while, be careful. This one might make you drool.
Start With the Right Steak
Go thick. This one is a good inch, maybe inch and a quarter, and that's the thinnest steak I'd cook. A thick steak cooks more evenly and easily, with less risk of overcooking. I often order 2-inch boneless strips and split them. You don't have to eat it all yourself. Cut it in half and share.
Skip the grocery store. There's select, choice and prime. Most grocery stores sell select, and you're lucky to find choice. I order in prime.
Dry-aged if you can. It gets beefier and more tender.
Dry Brine It
At a minimum, dry brine for 2 hours. About 3 hours before the cook, I seasoned it with Diamond Crystal kosher salt and fresh cracked pepper from the Pepper Cannon (use code: RUMANDCOOK to save 10%). I patted it in on one side, let the salt pull out a little moisture, then did the fat cap and the other side. The salt draws moisture out, then wicks back in and seasons deeper, which you absolutely want on a thick cut.
A couple of hours on the counter works. For 4 to 6 hours, or overnight up to 24 hours, which is phenomenal, put it on a rack in the bottom of the fridge so air can move around it.
Don't salt it again before the cook. I learned that the hard way on an expensive steak. Failure is life's greatest teacher.
The Cook
Pellets: Bear Mountain Oak. We don't want to smoke a steak, just add a little wood flavor, and oak nicely complements beef.
Temp: 250°F.
Top rack.
Probe: I used the Yoder's built-in probe, pushed into the center parallel to the grate, with the alarm set at 120°F so my phone and watch alert me. On an expensive steak, I don't want to check it every two seconds.
I like mine finished around 132 to 133°F. If you like it rare, pull at 110 to 115°F. It'll carry over 5 to 10 degrees, then come back down before the sear.
I expected about 40 minutes. At 35 minutes, it hit 121°F. It doesn't look spectacular yet, and that's exactly how it should look.
Rest, Then Sear
Some people go straight to the sear and then rest. I like to rest first, about 15 minutes, then sear and eat it right away. I like the texture better.
While it rested:
I cranked the Yoder to 500°F. Not because I want 500 inside, but to feed a bunch of pellets and build a big fire.
I removed the left bottom grate to get at the firebox. With standard grates, just pull a couple.
I brushed both sides with beef tallow for flavor and a better sear.
No grill grates today. I have Yoder grill grates, but I don't love the thick bands they leave. When I do use them, I often flip them over and use the flat side like a griddle.
Instead, I opened the firebox and let the flames do their job, holding the steak just above the fire. Two minutes total, flipping every 30 seconds. It was windy, and the flames really got going near the end.
No 600°F sear mode on your pellet grill? Some grills top out around 500°F with the firebox in the middle, far from the grate, and they just won't sear. Use the short sous vide nozzle on the GrillGun (use code: RUMANDCOOK to save 10%), a cast iron pan inside, or another grill.
Taste Test
After about a minute and a half on a rack, I cut in. Great color on both sides, edge-to-edge pink, and very juicy. Exactly what we're looking for. That, my friends, is phenomenal. Jake approved, and the dogs approved.
Final Thoughts
Start with a good-quality, thick steak. That's critical. Dry brine it, cook it on the top rack at 250°F with a probe, pull it at 120°F, rest it, then sear it hard over open flame. Pair it with the best baked potato you've ever had.
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Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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