In honor of Father’s Day I will now share my biggest secret with the other dads out there.
My current steak cooking procedure.
- get the highest quality New York strip you can find
- salt liberally with kosher salt
- place on wire rack in the fridge overnight
- pull from fridge and temper to room temp
- season with 1/2 holy cow 1/2 holy gospel from meat church
- into the Traeger at 200-220 degrees for around an hour or until internal temp is 113. Flip every 20 mins
- pull and place on wire rack let temper 15-20 mins
- into piping hot cast iron with plenty of ghee
- sear until internal temp is 125
- pull and enjoy immediately no need to rest
For special occasions I “sear” it by deep frying it in wagyu tallow at 350 for about a min or two. This costs $30 each time and can only effectively be used for one steak but bro… it is heaven 🤤
