380-x Bullseye, Aura Grate, Prime NY Strip, Reverse Sear, and Christmas Eve Story

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rhouser

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Military Veteran
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Grill(s) owned
  1. BFG
  2. Bullseye B380 Deluxe
I actually bought 6 Costco Prime quality 2.25 inch NY Strip steaks as a part of this years Christmas gifts for myself and 5 family members eating Christmas Eve dinner at "Grandpa's" house last Tuesday evening. Man, these were pricey and I have never even cooked "prime" steaks before much less done a set of them for a Christmas Eve dinner.

Simple salt set for 2 hours then added a bit of course black pepper and put them on the Aura Grate and the 380 Bullseye at 350 degrees with a couple of the RFX probes in place for an overview. I ran these with a single flip to reach 110 - 112 and then removed them from the grate, placed them into a foil pan 1 deep and set them aside.

I set the bullseye to 600 degrees closed the lid and let the grate heat for 10 minutes. I used an ir gun to confirm the grate at above 600 and moved the steaks back onto the grate. I ran them for about 2 minutes a side to get the amount of sear I wanted and pulled them at about 125 (only had probes in two of the steaks). The thermapen confirmed that 4 of the 6 were in the 130s and one was clearly into the 140 degree range. This is perfect because my DIL is absolutely a "medium +" girl.

They were wonderful and everyone chimed in on the smoke flavor. Everyone loved it, but my "chef" son (literally an executive chef) thought the smoke distracted from "expectation for the cut of meat and said he couldn't serve it commercially in a fine dining restaurant. He did eat his entire steak and a bit from my grand daughters plate.

The bullseye performed perfectly.

My son asked me a question that I am still thinking about. We both agree that steaks this thick need to be cooked using two different steps (searing and cooking) to be managed to rare finishes. His restaurant uses a pan sear/oven finish.

My son asked why I didn't do a first sear using the aura at the 650/700 degree range, then pull the steaks, do an open top cool down on the bullseye and a reset to 300 degrees through the finish. He thinks it would be easier to dial in the final pull temperature finish at the 300 degree temp than when timing the sear on a 110 degree pre cooked state on a 650 degree grate.

Opinion question, why am I using a reverse sear on a steak on a bullseye deluxe?

v/r r
 
I actually bought 6 Costco Prime quality 2.25 inch NY Strip steaks as a part of this years Christmas gifts for myself and 5 family members eating Christmas Eve dinner at "Grandpa's" house last Tuesday evening. Man, these were pricey and I have never even cooked "prime" steaks before much less done a set of them for a Christmas Eve dinner.

Simple salt set for 2 hours then added a bit of course black pepper and put them on the Aura Grate and the 380 Bullseye at 350 degrees with a couple of the RFX probes in place for an overview. I ran these with a single flip to reach 110 - 112 and then removed them from the grate, placed them into a foil pan 1 deep and set them aside.

I set the bullseye to 600 degrees closed the lid and let the grate heat for 10 minutes. I used an ir gun to confirm the grate at above 600 and moved the steaks back onto the grate. I ran them for about 2 minutes a side to get the amount of sear I wanted and pulled them at about 125 (only had probes in two of the steaks). The thermapen confirmed that 4 of the 6 were in the 130s and one was clearly into the 140 degree range. This is perfect because my DIL is absolutely a "medium +" girl.

They were wonderful and everyone chimed in on the smoke flavor. Everyone loved it, but my "chef" son (literally an executive chef) thought the smoke distracted from "expectation for the cut of meat and said he couldn't serve it commercially in a fine dining restaurant. He did eat his entire steak and a bit from my grand daughters plate.

The bullseye performed perfectly.

My son asked me a question that I am still thinking about. We both agree that steaks this thick need to be cooked using two different steps (searing and cooking) to be managed to rare finishes. His restaurant uses a pan sear/oven finish.

My son asked why I didn't do a first sear using the aura at the 650/700 degree range, then pull the steaks, do an open top cool down on the bullseye and a reset to 300 degrees through the finish. He thinks it would be easier to dial in the final pull temperature finish at the 300 degree temp than when timing the sear on a 110 degree pre cooked state on a 650 degree grate.

Opinion question, why am I using a reverse sear on a steak on a bullseye deluxe?

v/r r
Hey, try it both ways and decide for yourself. Who’s gonna argue with a trained chef. 😉

Actually, I’ve done it both ways—many times—and my take is that the reverse sear provides a little better “crust.” YMMV…and so may the chef’s. 🙄
 

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