This is a reverse-sear method using my Louisiana Grills LG900 pellet smoker. I pat-dry the steaks and season them 6 hours before the cook, leaving them uncovered in the fridge for 6 hours. This draws moisture and flavor into the steak while also drying out the surface. I place the steaks onto the smoker cold, direct from the fridge. Placing them cold allows more time for them to absorb smoke flavor while the temp rises to my desired doneness. I smoke them at 225f indirect until the internal temp reaches 118f, without ever opening the lid, then pull them off. I then crank the temp and grill them direct over the wood flame. Make sure the grill grates are scraped to aid with solid direct contact to the grates. Once the grates are hot, I rub the grates with the fatty end of the NY strip then place the steak on the grill over the flame, giving it a firm press to ensure contact. I like to allow the flame to kiss the steak but not burn it or catch the fatty parts on fire. After 45 seconds to 1 minute, I rotate the steak 90 degrees and give it another firm initial press again for another 45 seconds to 1 minute cook, then flip the steak and repeat. Once finished, I pull them to rest for minimum 15 minutes before slicing. In think the "sear" color in between the crosshatch is a combination of smoke coloration and a flame-kissed exterior; though technically, the only direct contact that was had is the crosshatch itself.   submitted by   /u/posts_of_stuff [link]   [comments]