Another first time. Set the grill for 325* and used the smoke tube. Currently using Pit Boss Hickory pellets. 2" thick NY Strip bought at the grocery store for $6.99 a pound on sale. Chicago Steak seasoning and sea salt for seasoning. Baked in the Camp Chef for 45 minutes did not turn. 4 minutes each side in the sear box. Let it rest for 5 minutes covered in foil. Cooked to a perfect medium. Tender, juicy, and just enough wood flavor.

Looks awesome! I love my pellet smoker/grill and that reverse sear on steaks or tri tip is tough to beat.

Looks good maybe it's the pic but looks medium well to me.  I like my steak rare.....very rare.  I just put a set of 3 racks of ribs on my smoker.  Did 3 racks yesterday and will take all 6 racks up to Michigan for our annual trip.  Trying something new this year, I have tried 1/2 smoking them and finishing up there and I have tried full smoking and reheating both on the grill and in the oven and I was not pleased on how they turned out.  This year I am doing sous vide style.  We'll see if they turn out any better.  No one has ever complained but I am very picky about my BBQ.

4 hours ago, TOXIC said:

Looks good maybe it's the pic but looks medium well to me.  I like my steak rare.....very rare.  I just put a set of 3 racks of ribs on my smoker.  Did 3 racks yesterday and will take all 6 racks up to Michigan for our annual trip.  Trying something new this year, I have tried 1/2 smoking them and finishing up there and I have tried full smoking and reheating both on the grill and in the oven and I was not pleased on how they turned out.  This year I am doing sous vide style.  We'll see if they turn out any better.  No one has ever complained but I am very picky about my BBQ.

Ribs....Michigan you say? I’m there!

24 minutes ago, 12poundbass said:

Ribs....Michigan you say? I’m there!

If you only knew.  We eat like Kings for the week.  We get a 20lb box of King Crab Legs, venison steaks, Russian Boar and usually a huge italian meal with chicken piccata, crab stuffed portabellows, jerk chicken and other dishes.  It's wild!! I traditionally do BBQ.   The cottage is right across a canal from Browns Bar and they have some good burgers as well.  4- 1/2 gallons of Jack, case of Virginia made moonshine and our traditional bottle of Jack Daniels Sinatra.  16th year and it only gets better with the off the hook smallmouth fishing.  

1 hour ago, TOXIC said:

If you only knew.  We eat like Kings for the week.  We get a 20lb box of King Crab Legs, venison steaks, Russian Boar and usually a huge italian meal with chicken piccata, crab stuffed portabellows, jerk chicken and other dishes.  It's wild!! I traditionally do BBQ.   The cottage is right across a canal from Browns Bar and they have some good burgers as well.  4- 1/2 gallons of Jack, case of Virginia made moonshine and our traditional bottle of Jack Daniels Sinatra.  16th year and it only gets better with the off the hook smallmouth fishing.  

SOLD!

Temperature looks higher than medium, but it looks good.  I was my steak bloody, mostly pink, with a thin strip of red in the middle.  I've done the reverse sear on a charcoal grill, and the first time, I cooked it too long. 

I guess my version of medium is different, maybe closer to medium well. I would normally say a pink center is medium rare and a reddish center is rare. Regardless, the steak was awesome.

 

People on here can't agree on the weight of a fish by a picture, now the temp of a steak is at question lol. All kidding aside, looks delicious! 

Judging from the photo I’d say that steak weighs 11 oz.

2 hours ago, Tennessee Boy said:

Judging from the photo I’d say that steak weighs 11 oz.

It's at least a 4 pounder

1 hour ago, slonezp said:

It's at least a 4 pounder

Come on you were long arming it. 3lbs15oz

I don’t know what it weighs or how well done it is but it sure looks good.

https://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe-2131274

 

I use this recipe, but put the pan on the grill and go hotter than 500. I do the stovetop part with the grill open and just close it for the in oven part. I have to do it outside because my wife hates the smoke. I’m sure anyone in the neighborhood on a no fat diet hates the smoke too..........

   I don't understand. What's the "45 minutes" you mentioned? Or did you mean "4.5 minutes"?      jj

8 hours ago, jimmyjoe said:

   I don't understand. What's the "45 minutes" you mentioned? Or did you mean "4.5 minutes"?      jj

45. It's essentially baking the steak then searing it