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While I was at my local butcher shop this past weekend buying 16 pound of pork shoulder for Thursday, I decided to pick up a couple USDA Prime NY Strips. I have only owned my egg for a month now and have yet to attempt steak on it. After a bit of searching I decided to cook them up last night following TRex's Strip Steak Method. I knew I must have done something right when my wife told me that was one of the best steaks she has ever had in her life. These things were awesome! So incredibly juicy and tender.
Only thing I would do differently next time is check the temperature a minute or two sooner as they went a little higher (143°) than I was shooting for (130°-135°). I would also add slightly less salt as a couple of the bites were a bit on the salty side.
Here is the proof:
Olive oil, kosher salt, and freshly ground pepper
L-BGE | Lusby, MD