For my first attempt at steak I chose NY Strips...about 1.5 inches thick...or just under. My favorite steak is Ribeye but my wife likes a leaner cut. So I wasn't sure what to do. I decided to go with advice I've received and just used kosher salt and pepper for seasoning. I watched a video on the official bge site and decided to go up to at least 650...but at times just over 700 degrees. Once at temp I used my gloves, grid lifter in one hand and cup of soaked mesquite chips in the other lifted the grid, spilled the chips and closed the lid. As soon as the dome temp read back at 700 degrees I tossed the steaks on the grid. I let them go for two minutes....then flipped them....ran them for another two...flipped them again, closed the lid, shut the vents and let about 3 minutes lapse. I used my Thermapen and they were not ready. It was interesting to me that internal temp wasn't getting high as fast as anticipated. I think my total time after the first two flips was another 10 minutes. I actually opened my bottom vent a little to keep temp up above 500 degrees. I pulled them as one steak read 157 and the other 163. These temps were a substantial quick jump from the previously read temp of 138. During the last 10 minutes I managed a fourth flip as I feared they would get too done on one side.
Okay, that's the crazy obsessive detailed version. Short version...they are the best steaks I've ever cooked! The smoke flavor, flavor of the meat itself....just fabulous. Would have been nice to pull them just a touch sooner. Also, meat was tender enough...but could have been more so to be perfect. Could be the grade of meat?
Any comments or advice for a better result in the future is much welcome.
Bonus Question!!! ...I'm about to do my first thick cut bone in pork chops tonight. Can I do them a similar way with high heat...or would it be better to use low or moderate heat? These chops are bone-in...about 1 inch thick. I'm planning on salt and pepper...and then basting them with Blues Hogg at the end.