(Finally back...after a long few years of medical issues. Using AI for the voice over in this video, it's not perfect yet, but it is getting there.)
Today, we're going to grill up some New York strip Steaks on the amazing Char-Griller 980 Gravity Feed Charcoal Grill.
So, grab your tongs and let's fire it up!
Open up all of the vents, and the hooper, and then Fire it up using a Tumble Weed.
Today we are using Kingsford Blue Charcoal with cherry wood chunks mixed in with the charcoal.
Make sure your grill is clean and the grates are oiled to prevent sticking.
Now that the charcoal is fired up, lets turn the Char-Griiler on and set the temperature to 500 degrees.
While the grill is heating up, let's prep our NY strip steaks.
You'll want to take them out of the fridge to let them come to room temperature - this ensures even cooking.
Make sure they have been Pat dry and give them a generous rub with your favorite rub.
Today Im using olive oil as a binder. And some Operation Barbecue Salt, Pepper and Garlic Rub. A simple seasonings lets the flavor of the meat shine through.
Once the grill hits 500 degrees, it's showtime. Place your steaks on the grill and let them sear for 3 minutes on each side, and give them a quarter turn halfway through each side's cooking time.
All right the steaks have been on for 1 minute and 30 seconds, lets turn them for the first time.
Now to let these go for another 1 minute and 30 seconds.
The steaks have been on for a total of 3 minutes.
Now lets flip the steaks over to grill them on the other side for another 3 minutes.
It has been another 1 minute and 30 seconds, time for the last turn of the steaks.
Let the steaks keep grilling for another 1 minutes and 30 seconds.
We have now reached the 6 minute mark.
Using a meat thermometer to check for doneness.
Today I am using my TermoPro TP 620, of all the meat thermometers I have used this is by the my favorite.
For medium-rare, we aiming for an internal temperature of about 135 degrees.
After they have reached your desired internal temperatire, pull them off the grill and let them rest for about 10 minutes.
I like to put mine on a plate and cover them with tin foil. Remember, the steaks will continue to cook a bit while they are resting.
This also allows the juices to redistribute, making your steak juicy and flavorful.
Well here you go, the steaks have rested and are now ready to be sliced into and ate.
So let slice into this steak and see how it cam out.
Looks really great for what I am looking for which is a very medium-rare.
Thanks for watching!
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23 мар 2024
