We're gonna grill up a couple of nice New York strip steaks on the new Ninja foodie Pro XL Grill and Griddle .
Come on , man .
That's a mouthful .
Stick around .
What's up everybody ?
Welcome to cooking with CJ .
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All right .
Team today .
Got a couple of nice New York strip steaks .
I had them in the freezer , defrosted them and we're gonna do something I do on all my steaks .
Are , you've seen it on plenty of videos on , on , on my channel here , but I always dry brown .
My steaks .
Now all that is , is just a fancy talk for salting your steak .
So what I do before I do any kind of cook , either I let it go uh , for a couple hours like I did on these steaks or I let it go overnight .
I just Sprinkle salt over each side of them .
And what that does is help draw out the moisture , but it sucks back in that salt flavor and it just accentuates the beef flavor in your steaks and helps kind of start that tenderizing process , right .
So , as you can see , there's been plenty of moisture taken out , the salt has totally been absorbed by the steaks .
So basically , this is very simple cook .
Uh We're gonna use our smart probe because we have it if you guys do not have the version with the smart probe , and this can be done on any of your footy grills .
Uh So if you don't have the new uh pro grill and griddle , uh you do it on the Excel the original .
So don't stress , it's just a simple cooking technique .
We're gonna go by internal temperatures .
We want a medium rare .
So we're gonna use the internal temperature probe , you know , on this particular cook .
But if you don't have the internal pro get yourself one of these instant read thermometers , I'll put a link down below hit show more underneath the description , there's actually a coupon code .
So hook it up , always cook to internal temperatures .
So many people ask me how long it takes to cook something .
It may differ wherever you're at .
Your machine may be a little bit different , run a little hotter , a little colder or whatever .
Same with being out on the grills outside .
You may run a little different , you , you have different fuels , whatever cook to internal temperatures on your proteins like I said we're gonna take this to a medium rare .
Um , I'm gonna season it up with , uh , some classic steak rub from the best from Cosmos Q .
It's a new line .
They got , I'll put a link for Cosmos , uh , website down below , but the stuff is very , very good and we're gonna go ahead and give it a nice coat .
Not gonna use any oils , any binders .
This is , this is pretty tacky .
So it should hold on to the seasoning while this thing preheats and we'll get it on .
Uh , we're gonna try to make some cross a March kind of like what I do on my , uh , grilled grade top side .
We're gonna grill it for one minute and we're gonna grill it top down .
Good thing about this new Pro Grill and griddle .
You can cook with the top open or shut when it's a thinner steak .
Like a flank steak , a skirt , stick , something like that .
Go ahead and just cook it with the top open .
You're gonna flip and flip and you'll be done right ?
Real thin steaks .
You don't need to worry about it , but these are good inch thick , if not a little bit more .
So we wanna kind of have , uh , the heat coming from the top in the bottom , so it cooks a little bit more evenly .
So we're gonna do a top down cooking today .
Come on over to my Ninja footie grill station , otherwise known .
That's right .
My kitchen island .
Let's get started .
All right .
Team , we're over on the Ninja Footy Grill station .
Let's turn on our grill .
Have it on grill .
It's already on the high setting .
It's set for 10 minutes .
We want to use the preset , get beef .
We're gonna grill it .
We want it on medium rare .
So we're gonna use this knob to turn it to three .
And then we're gonna push the knob to start the preheat .
It's heating from the bottom heating from the top .
So the next thing we're gonna do while we're waiting for this to preheat .
Let's get these steaks seasoned up .
Got our beautiful classic steak rub from Cosmos Q nice chunky rub .
Got garlic onion , heavy duty black pepper in there .
A good smash in there .
Make sure you get the edges , the ends with the flavor everywhere that you can get the fat out .
These are gonna have a little bit of time to sweat this rob on and then , uh , we'll get them in the footy grill and get our 10 probe in the steak .
So we want it pretty much in the middle .
So we're gonna take it , just take one in and push it all the way in looking damn good .
All right , as we cook this steak , we're gonna do it kind of how I do it on my outdoor grill .
So we're gonna set it on the grill great at like 10 o'clock .
You know on the direction on the clock at 10 o'clock .
And then after one minute , we're gonna switch it over to , uh , uncovered side and cook it at two o'clock .
And it should give us the cross acid grill marks that we like .
So we'll go a minute , 10 o'clock , minute , two o'clock , flip , minute , 10 o'clock , minute , two o'clock .
And then right about , then we should be pretty close to being done with our uh our , our cook .
Obviously we're gonna use that 10 pro to make sure we're at a medium rare .
The first four minutes are gonna be us cooking and flipping , ok .
Definitely gotta love that sizzle on there like grill grapes hatch marks looking really good , not so much on that one , but that's ok .
That's ok .
Let's give it another rotation , make sure you got contact with that drill .
After the next minute we're just gonna let it finish up to uh the target target temperature medium rare .
We'll pull them out , let them rest .
We'll take it over the top .
We'll be good to go .
So this is the last time we're seeing it until it gets done .
All right , team is ready to roll .
We hit our target temperature , pull these off , let them rest and we'll cut in on them and give it a try .
Got little close up for you .
Alright , let's get them off and then rest team we're ready to give this bad .
Boy , a try , medium , medium rare .
Pretty damn close , nice and pink .
What can I say ?
That's a good taste of steak .
I mean , simple to the point cook .
The internal temperatures can't beat the New York strip .
Even though rib eyes will always be my favorite .
These New York strips can give it a run for his money .
For sure .
Listen , if you guys are interested in getting yourself one of these new Ninja Pro XL foodie grilling griddles .
Hit the link down below the ninja kitchen .
It doesn't cost you anything more to use it , but it helps out the channel and it lets the ninja know I'm working for them .
If you wanna get yourself some of the knives cutting boards , merch any of that stuff , it's all down below .
Hit show more underneath the video and it goes to the video description if you haven't already hit that join but and become part of CJ S crew here for real on youtube .
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That's it for this week .
I hope y'all have a wonderful week .
Thanks for stopping by .
Thanks for cooking on CJ .
Take care .