Sunday, July 30, 2017

Reverse Seared New York Strip

Reverse seared New York Strip 11 Below Brewing
Reverse seared New York Strip!

One of my favorite meals is steak night! Last Saturday night was a rainy, Houston night, so what could be better than a steak and a movie at home? A creature of habit, I usually cook a steak the steak the same way each time. The same seasoning, the same sides, the same method. A good steak doesn't come cheap, so why take a chance and risk getting it wrong?

I have been hearing a lot about the "reverse sear method," when it comes to grilling meats, especially steaks. I decided to take a leap of faith with the two New York Strips I had picked up and try it out. I'm not sure that I'll ever go back. The cooking time is a little longer, but well worth the wait. The color is consistent throughout and melts like butter.

Reverse Seared New York Strip
Grill the steak over indirect heat.

Conventional wisdom would tell you that a good sear when a piece of meat first lands on the grill will lock the juices in. The reverse sear does the same thing, but better. Since the meat is not over direct heat, the juices don't ever have a chance to cook out, making for a more tender, juicier steak.

Enough of me talking about it, let's cook!

The Recipe:

  • 2 New York Strips
  • Steak Seasoning (Cavender's has always been my go to)

Prepare a charcoal grill. For tips on setting up your grill visit here. The fire should be built on one side of the grill, so that the steak can cook over indirect heat.

Reverse Seared New York Strip
Grill the steak of indirect heat

Season the steak and let sit out at room temperature. This will allow the steak to cook more evenly. 

Reverse Seared New York Strip
Finish the steak over the fire.

The idea of the "reverse sear method" is to cook the steak before it goes over the flame, leaving it to sear at the very end. Place the seasoned steak on the grill, opposite from the fire. I cooked my steak 6 to 7 minutes per side over indirect heat per side, before searing it about a minute per side over the fire. This still allowed for a nice medium rare dark pink color that was consistent throughout. This steak was delicious and I cannot wait to repeat the experience!

Happy eating!

Tuesday, July 25, 2017

Taco Tuesday on the 4th of July

Carnitas Ready for Nachos

It's been pretty busy around here, leaving little time for blogging. But I'm back and ready to go, with some great new ideas.

Rewind to the 4th of July. We always have a block party in the cul de sac and this was no exception. We all decided to do a nacho bar and have everyone chip in. Homemade guacamole, pico de gallo, smoked chicken, and my contribution, carnitas.

For the carnitas, I looked at a few recipes and got work!

The Recipe:
  • 4 to 5 pound pork butt
  • 3/4 Cup Lime Juice
  • 1/4 Cup Orange Juice
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Oregano
  • 1 Teaspoon Cilantro
  • 1 Teaspoon Cumin
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 5 Garlic Cloves - Minced

Carnitas on the Smoker
Carnitas on the Smoker
Combine the orange juice, lime juice, olive oil, and spices. I used fresh squeezed juices for mine. Marinate the pork butt overnight. I used a gallon storage bag. Make sure to save the marinade for basting.

The next morning, get the smoker fired up. I use a combination of lump oak charcoal and hickory and pecan chunks in my smoker. Tips on getting the smoker started can be found here.

Once the smoker is ready, bring out the pork butt. Mine was on the smoker about 8 hours. I keep the smoker temperature between 200 - 250 degrees and go for a target internal temperature of at least 140 degrees.

Carnitas on the Smoker
Carnitas ready to come
off the smoker!
Once the pork butt is off the smoker, it needs to rest. If it comes out of the smoker too early, with maybe a few hours before dinner, wrap it in foil and put it in an empty cooler. This keeps it hot without over cooking it.

Once the pork butt is ready, it is time to pull it apart. I've found the best way to do this either with 2 forks or your hands.

Now, it's time to pile the carnitas insise some tortillas or on a pile of chips!

Happy Eating!


Weekly Favorites 09/02/18 to 09/08/18

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