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.
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys