Strips were a on sale for a bit less than $7 a pound so that was our cook tonight.
No fancy techniques (not that there is anything wrong with that), just done direct, raised at 400 until the internal was 130 or a bit more. EVOO and Montreal rub.
BTW, half the steak on the plate is dinner, and the other half is lunch tomorrow.
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys