Dwight Smokem
Well-known member
So I was at butcher shop and they had a nice 1lb Prime grade NY Strip with great marbling. I'm going to throw on Bull until internal temp of 105, maybe 110. Then sear on Bullseye set to Riot mode bc I love a hard crust but medium rare center throughout. Is this plan solid? I've seen some examples of nice internal color/temp but haven't loved the sear on outside bc I think most are just cranking up temp on the standard pellet grills. Any advice in next hour will help me make this steak perfection...