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N.Y. Strip Steaks - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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N.Y. Strip Steaks

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  • N.Y. Strip Steaks

    I decided to try out my new "Tuscan Grill" with some NY strips. They cooked to medium-well in about five minutes at near pizza temp. Still, they were very juicy and much more flavorful than on a gas grill.

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    Build Thread, http://www.fornobravo.com/forum/f8/e...-pa-13750.html

  • #2
    Re: N.Y. Strip Steaks

    The steaks sure look good. I imagine 2 - 3 minutes (at 650 - 750 F) would be medium rare. How far is the grill off of the pizza oven floor and what type of wood were you using?

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    • #3
      Re: N.Y. Strip Steaks

      To be honest, I'm not completely sure about the wood. I have a stack of mixed hardwoods, mostly oak, maple and locust. The grill is cast iron with 4" legs. I set it on the hearth and raked about a 1' layer of fresh embers underneath.
      i was surprised how fast they cooked. Next time, I'll turn them sooner for sure. I prefer something closer to medium-med.rare.
      Build Thread, http://www.fornobravo.com/forum/f8/e...-pa-13750.html

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      • #4
        Re: N.Y. Strip Steaks

        We find the best way to obtain a rare steak is to have the steak cut thicker. If you cook a thin steak for less time you do not get the great crust that the wood fired oven can produce. See our thread Steaks on the Tuscan grill from last fall. Carl

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        • #5
          Re: N.Y. Strip Steaks

          You can cook steaks directly on the coals. You don't need a grill.

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          • #6
            Re: N.Y. Strip Steaks

            I have not tried cooking direcly on the coals. We also cook whole fish but rather than on the grill we cook on a sheet pan on top of coarsely chopped fennel and carrots. The fish cook beautifully and come out as though the were grilled in about 8 min or so. I'll post a picture the next time we do fish. Carl

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