Dale's Smoked NY Strip

Walking R Ranch Steak Cooking Instructions

Thawing & PreparationFor best flavor and tenderness, thaw your Walking R Ranch steak in the refrigerator for at least 24 hours.Remove from the refrigerator 30–40 minutes before cooking to allow the steak to reach room temperature.

Grill Master Method (Charcoal or Gas)

1.    Season generously — we recommend a simple mix of salt and cracked black pepper or your favorite steak rub.

Dale’s Method – Pellet Grill & Skillet Finish

This is Dale’s go-to technique for a perfect Walking R Ranch steak — tender inside, seared and flavorful outside.

1.    Seasoning: At room temperature, season both sides with sea salt and cracked black pepper.

2.    Pellet Grill:

oSet the grill to a low temperature and slowly bring the steak’s internal temperature to 120°F.

oRemove from the grill and set aside.

1.    Searing:

oHeat a stainless steel skillet to about 500°F with just enough high-viscosity oil (like avocado or grapeseed) to lightly coat the bottom.

oAdd a few garlic cloves to infuse the oil.

oPlace the steaks in the skillet — they will stick at first. When they release on their own, turn them over and repeat on the other side.

oSear the edges as well for a rich crust all around.

1.    Finish: Add a spoonful of garlic butter, then let the steak rest for 10 minutes before serving.

Steak Doneness Guide

Use a meat thermometer for the most accurate results:

· Rare: 120–125°F (very red, cool center)

· Medium Rare: 130–135°F (warm red center — recommended for Walking R Ranch beef)

· Medium: 140–145°F (pink center)