1 3/4" Prime NY Strip

westernbbq said:

wow, that is meat pornography!  What temp did you do 'em at?  did you do reverse sear?  Use cast iron grid?  I did NY steaks last nite on MiniMax at around 600F on cast iron grid over Cowboy lump charcoal.  they were Costco Choice New Yorks.  Great results, no pics (phone was busted) but they didn't look as perfect as the one you posted here.

that steak looks perfectamundo. 

@westernbbq‌ I have a AR with the extender. I got the egg settled-in at about 325 and put the steaks on top of the extender, high in the dome and slow roasted them under direct heat until they reached about 105 internal. After achieving that temp, I removed them and put them in a metal pan on a metal rack and covered the plan with foil to rest. Meanwhile I cranked up the egg to 600. Once there, I put the steaks back on the fire on the lowest rack settling on the AR. I used a SS oval grid. I seared them good on both sides and then removed them from the fire and put them back on the rack in the pan. Covered in foil and let rest until internal temp came up to 135 to 140. That's it. For seasoning I used worsteshire sauce to dampen the meat. Coat with a layer of Kosher salt and then sprinkle with Monterrey steak seasoning on all sides of the meat. That's all.