I reverse seared some NY Strip steaks on my Masterbuilt Gravity Series 560. Used grapeseed oil as a binder and seasoned with Bucee's Steak and Chop Rub. Smoked at 225° until an internal temp of 90°and then turned the temp up to 650° and seared for 2 minutes on each side until an internal temp of 132°. Topped with homemade steak butter and let rest.

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