Traeger New York Strip Food

TRAEGER GRILLED NEW YORK STRIP

Steps:

• Remove your steak from the fridge at least 30 minutes prior to cooking.
• Preheat your grill to 450°, or as close to it as you can get your pellet grill, following factory instructions.
• Season the steak immediately before it goes on the grill.
• Place on the grill and let cook for approximately 5-7 minutes per side.
• Remove when the internal temperature reaches 125-128° for medium-rare. The temperature will rise several degrees during the rest period, so make sure you pull before the desired temp is reached.
• Let the steak rest for 10 minutes before serving.

TRAEGER NEW YORK STRIP STEAK RECIPE - TRAEGER GRILLS

Steps:

• Pour the Traeger Sweet & Heat BBQ Sauce into a shallow casserole dish.
• Place the strip steak in the sauce, turning to coat evenly on both sides. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight.
• Remove the steak from the marinade and season with Traeger Beef Rub. Let come to room temperature before grilling, about 45 minutes.
• When ready to cook, set the Traeger temperature to 500℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the center of the steak. Place the steak directly on the grill grates, toward the front of the grill, close the lid, and cook until the internal temperature reaches 130°F for medium-rare, 4-5 minutes per side, or your desired temperature.
• Remove the steak from the grill and let rest for 5 minutes before slicing against the grain. Enjoy!

REVERSE SEARED NY STRIP STEAK RECIPE - TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Season the steaks with Traeger Beef Rub.
• Insert the probe into the center of a steak. Place the steaks directly on the grill grates, close the lid, and smoke until the internal temperature reaches 105-110℉, about 60 minutes.
• Remove steaks from grill. Increase the grill temperature to 450°F (or 500°, if available) and preheat with the lid closed for 15 minutes.
• Re-insert the probe. Return the steaks to grill, close the lid, and sear for 4 minutes. Flip the steaks and top each steak with 1 tablespoon of butter. Close the lid and sear until the internal temperature reaches 130-135℉ for medium-rare, or your desired temperature, about 4 minutes more.
• Remove the steaks from the grill and let rest for 5 minutes before slicing and serving. Enjoy!

THE PERFECT NEW YORK STRIP STEAK

Steps:

• Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
• Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.