I got a big strip loin on sale that I would like to slice into nice thick steaks to throw on the egg. I'd like some advice on how to proceed. It is currently in thawed in the cryovac in the fridge. I have one primary concern: don't screw these big steaks up! I'm looking at egging 6 or so big steaks at once. I have a LBGE.
1. Is there any big downside to cut this thing into 2-3 inch thick steaks?
2. Sear them first then move temp down or start temp and sear at end?
3. Best way to get a good "crust" on the outside while keeping them medium rare on the inside?
Most of the steaks I've done have been 1 inch or less and I've simply cranked the heat way up and blasted them for 1-1.5 minutes per side. I'd like a thick nice warm red centered steak if possible but I think I'll need a lower temp to avoid a huge grey band.
I'd love to hear any and all suggestions!