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2" thick NY Strip Steak w/ Shiitake Mushroom sauce
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The $7/lb Arbitrage: Reverse-Sear NY Strip with Shiitake-Herb Reduction

Save significantly on your grocery bill by acting as your own butcher. This recipe utilizes a 2-inch thick "Scout's Portion" cut from a whole roast, reverse-seared on the Weber Kettle for edge-to-edge pink, and finished with a rich indoor umami reduction.
Prep Time15 minutes
Cook Time45 minutes
Rest Time10 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Northwoods
Keyword: Cast Iron, Money Saving BBQ, NY Strip, Reverse Sear, Shiitake Sauce, Weber Kettle
Servings: 2 Servings
Cost: $10.99/lb (Wholesale Roast Price)

Equipment

  • 1 22-inch Weber Kettle Set up for 2-zone indirect cooking with B&B charcoal.
  • 1 Digital Meat Probe Essential for tracking the 115°F threshold without peeking.
  • 1 Cast Iron Skillet Used for the mushroom reduction.

Ingredients

  • 1 lb NY Strip Steak Cut 2-inches thick from a 4-inch roast.
  • 2 tsp Kosher Salt To taste
  • 1 tsp Coarse Black Pepper To taste
  • 1 tsp Garlic Powder For the savory baseline
  • 8 oz Shiitake Mushrooms Thick-sliced
  • 2 tbsp Butter High-quality salted butter
  • .5 cup Beef Broth Can substitute with strong black coffee
  • .25 tsp Fresh Rosemary Finely chopped
  • .25 tsp Fresh Thyme Finely chopped
  • 1 pinch Salt and Pepper To taste for the sauce

Instructions

  • The Arbitrage Butchery: Take your 4-inch NY Strip Roast and bisect it into two identical 2-inch steaks. Vacuum seal the second steak immediately. The Science: You are capturing the wholesale-to-retail price spread, saving roughly $7/lb.
  • Seasoning (S&P&Gp): Apply the Kosher salt, black pepper, and garlic powder to all sides of the steak. Let it sit at room temperature for 45 minutes. The Science: This allows the salt to penetrate the muscle fibers, improving moisture retention.
  • The Smoke (Phase 1): Place the steak on the indirect (cool) side of the Kettle. Close the lid and monitor the internal temperature. Pull at 115°F. The Science: Reverse-searing at low temps ($225°F-$250°F) ensures the interior fat renders without overcooking the outer layers.
  • The Sauté (Indoor): While the steak is on the Kettle, heat the cast-iron skillet on the stove over medium-high heat. Add butter and brown the shiitakes until they are deeply golden.
  • The Simmer-Infusion: Pour in the beef broth and immediately add the finely chopped rosemary and thyme. The Science: Adding herbs to the liquid allows for a simmer-infusion, extracting water-soluble aromatic compounds into the sauce.
  • The Reduction: Season with salt and pepper to taste. Turn the heat to low and let the liquid reduce by half until it reaches a "nappe" consistency (coats the back of a spoon).
  • The Sear (Phase 2): Move the steak directly over the hot coals on the Kettle. Sear for 60-90 seconds per side. The Science: The high-intensity infrared heat triggers the Maillard Reaction, creating a dark, savory crust on the S&P&Gp base.
  • The Rest: Remove the steak and let it rest for 10 minutes. The Science: Resting allows the internal pressure to equalize, ensuring the juices stay in the meat when sliced.
  • Service: Slice the NY Strip into medallions and spoon the hot Shiitake-Herb reduction over the top.

Notes

  • Logbook Entry: Make sure to record the final thickness of your cut and the "Carry-over Rise" in your Backyard Barbecue Log & Field Guide.
  • Sub-Zero Tip: In Michigan winter weather ($0°F - 10°F), move the sear phase to the very end and bring the steak inside immediately after it leaves the coals to prevent the fat from seizing in the cold air.