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Home Dry Aged, Smoked Reverse Sear Strip

Ya, we had a lot of fun with this project! My nephew “Alex” and I put our heads together and dry aged a strip loin at the house for 3 weeks then cold smoked it for 30 minutes over lump charcoal with some hickory on the Kamado Joe. Then we cooked it at a low temp for a while, took it off the grill, raised the temp and put a big 600-degree sear on the steaks until they were medium rare. Never cooked a steak this way, thanks for your video presenting an opportunity to step outside the box! Turned out great and super tender!

Happy Grilling

Eric Gephart

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