There's a great market here in San Diego called Siesel's. The beef is outstanding. I bought a Delmonico. This was the first time I made something this thick (about 1.75") I highly recommend this place. They also run Iowa Meats here in town. http://www.iowameatfarms.signonsandiego.com/
There's no doubt that the quality of the meat you start with makes a big difference in what you cook.
I took the steak out of the fridge, coated in EVOO, rubbed with Dizzy Pig Cow Lick. Then hot tubbed it at 100F for about an hour. The egg was lit in 4 places.
Seared each side at 650F dome for one minute. Then shut all the vents and closed the door for 2 and a half minutes. (the wife and I like it pretty rare.)
Ahhhh so good! As always, thanks for all the tips and advice--best forum ever.
Ready to grill
one minute on one side. (LBGE with 18"CI grill)
one minute on the other side
served with sweet potato salad (see recipe in NY Times)