Sully1546
Active member
- Messages
- 31
- Grill(s) owned
- Stampede
So last night I cooked a couple NY strips on the 590. I thought they turned out perfect and was one of the best I ever ate. My better half was not as impressed. I cooked them at 250 degrees.
Her issue was the fact it had a reddish tint to the finished product. I attributed this to the low temp and smoke ring. She wants her steak well done and no pink. The steak was cooked to 165 but that didn't matter since she saw the outside and didn't care.
My question... if I cook them at a higher temp for shorter time will that get rid of the reddish colored outside and give it a more browned outside look?
Her issue was the fact it had a reddish tint to the finished product. I attributed this to the low temp and smoke ring. She wants her steak well done and no pink. The steak was cooked to 165 but that didn't matter since she saw the outside and didn't care.
My question... if I cook them at a higher temp for shorter time will that get rid of the reddish colored outside and give it a more browned outside look?