Thread: Hickory Smoked/Reverse Seared New York Strips

I bought some awesome looking 2" thick New York Strips for dinner tonite.

Menu
Reverse Seared New York Strips
Bacon Wrapped Onion Rings
Homemade Scalloped Potatoes
Salted Cucumber Wedges

The Strips

I decided that I'd smoke them over Hickory and then Reverse Sear in cast iron.
First I dry brined them for 4 hours, then rinsed and tied them tightly into round packages.
I do that so they take more smoke before their IT comes up and it's time to sear them.
Then it is into the smoker at 250° +/- until they reach an IT of 115°, then searing to med-rare temp of 135° and a rest.

The Rings

Slice large onions into 1/2"+ slices, pop out interior leaving outer 2-3 rings
Coat rings with BBQ sauce and Rub, I combined the two and painted it on all at once, more efficient
Wrap in thin sliced bacon, it'll take at least two slices on average
If you like, add more sauce/rub to outside
Smoke, grill or bake at 250°-275° till bacon is rendered and has a nice bite through consistency, 1.5-2 hours
Serve hot-n-fresh










The Scalloped Potatoes

The Finale!

Looks fantastic. Love the marbleing on those strips. They are usually way too lean. The onion rings look down right evil.

Originally Posted by chillinfish

Looks fantastic. Love the marbleing on those strips. They are usually way too lean. The onion rings look down right evil.

Thanks
I know, right?
I was in Costco and these were in with a bunch of lean looking Choice NYS steaks, this package had to have been some Prime that got mixed up.
After the dry brining they turned out so tender and flavorful, really nice steaks.

And yeah, the Rings were ridiculously delicious.

Costco prime was my first thought given the thickness. You can't beat their quality and seldom their price, especially on strips and ribeye.