Went to my local butcher today to order a side of beef.
I was dismayed to learn he stopped doing it. The cost was becoming way too much, not just in terms of money, but in terms of labor. He said it took about 6 hours to process it, and with so many other parts of the business booming — especially restaurants — it just didn’t make sense any more. He also said I was the first person in 2 months to ask for it. So, while I was bummed, it made total sense and I don’t blame him one bit for stopping it.
So I opted to drown my sorrows by buying 6 1.5″ thick Choice NY Strip steaks from him. 🙂
Thing is, I rarely cook steaks that thick. Usually 3/4″ or 1″ at most. I knew they would need a different approach being a somewhat leaner cut but also so thick. Don’t want to risk killing the meat, but it does need to get cooked. What to do?
Google to the rescue. 🙂
I saw enough places say to use indirect heat, which made a lot of sense. That will allow the steak to cook but not get burned on the outside while still raw on the inside. Then I read about this “rule of 3” technique, which I liked. The technique is made for NY strip or ribeye, 1-1.5″ thick. Just what we have.
The steaks need to come to room temperature, and just a little salt and pepper on them.
Get the grill HOT. If gas, crank it up. If charcoal, get a lot. You’ll make 2 zones: a hot “direct” side and a cooler “indirect” side. The hot side should be so hot that you shouldn’t be able to hold your hand over the coals for 2 seconds… it must be hot!
Then, it goes like this:
3 minutes, side 1, direct heat
3 minutes, side 2, direct heat
3 minutes, side 1, indirect heat
3 minutes, side 2, indirect heat
Take them off, let them rest, let some butter melt over them, if you wish. Should turn out a medium or medium-rare steak.
The author says to never do more than 3 minutes on direct, tho you can do 4-5 minutes on indirect if you want a more medium to medium-well steak.
I will say, this technique worked out great! They turned out a nice medium-rare (almost medium) and were just delicious.
I think next time I need more heat, or I might try 4 minutes per side indirect. I thought more time, but when I think about the crust from direct it wasn’t quite as good as it could have been so yes… I think I need more heat next time. It was hot, could be hotter. 🙂
Anyways, thank you John for your technique. Solid!
Stuff From Hsoi 
The “reverse sear” works well too. Basically cook it low and slow (as if smoking it) until it gets to the internal temp you want. Take it off and bring up the heat.Then finish it off over the high heat. If you like smoke flavor you can add wood chips to the low and slow part.
Sure, that makes sense too. I want to think that might also impart a lot more smoke flavor to it due to the cooking process. Hrm. Need more steak to try this on. 🙂
Ohhhh, man, I love me some boneless, evenly marbled 1.5″ ribeye!
I’ve used a similar “rule of 3” style steak cooking, but up till recently had extended the indirect heat phases by 5 mins each due to steaks being fresh out of the fridge. I was too paranoid about food poisoning by allowing them to reach room temperature. I figured, I’m practically eating it raw in the center, so what’s the diff?
Anyway, try a dash of Lee & Perrins Worcestershire sauce to give a slightly sweet tangy touch to the steaks.
As for the reverse sear, I think that’d would work best with overly marbled steak, since the hot sear phase is to seal in the juices.
Looking forward to your update on how the calf and lamb taste!
Wife doesn’t like the “leave it out” part of things, but she trusts me. I take her reluctance into consideration too in that I don’t leave them out too long… just enough so the steaks are cold and thus affects cooking.
Lee & Perrins is awesome stuff. But I find if the meat is quality, if the cooking was done right, the steak needs nothing. 🙂 But sometimes yes, I’ll put a little pool of Lee & Perrins or maybe some hot sauce or A1 on the plate and dip a piece in it.