For medium-rare, remove the steak at 120°F to 125°F. Thinner cuts risk finishing up dry and tough, no matter how precise your temperature control is.
Achieving a Char Crust on New York Steak with Gas Grill Searing
Aim for a steak that is at least one and a half inches thick. Allow the grill to heat for at least 10 to 15 minutes, letting the grates become scorching hot.
The temperature will continue to rise by 5 to 10 degrees as the meat rests. Just before the grill heats up, generously season both sides with kosher salt and freshly ground black pepper.
Achieving a Char Crust on New York Steak with Gas Grill Searing
Selecting the Ideal Cut Your journey begins long before the lighter is sparked. This creates a two-zone fire: a direct heat zone for searing and an indirect zone for finishing the steak to your desired doneness.
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