How to Cook a New York Strip

Unknown

Can anybody tell me a good way to cook NY Strips. I am a ribeye man and I have only cooked NYS maybe three times my whole life... However, I found some on sale(3.99/lbs) and figured any steak on the BGE has to be better than my other options(pasta). The steaks are 7/8" to 1" thick, can these be high temp seared?

Nature Boy

Byrdman,
I vote for a 750 degree, full bed of orange coals, sear. 2.5-3 minutes a side, and maybe no dwell for medium rare...so long as you get a good sear. Maybe a 1 or 2 minute dwell. You can judge by pushing on it with your finger. If it is firming up, it is time to come off.[p]Just my couple-o-cents!
Beers
NB

Wardster

Nature Boy,
When pushing it with your finger,use the following as a guide. Make a fist and squeeze as hard as you can. With the other hand, push the part of your hand between your thumb and pointer finger, that is the texture of well done. Relax your fist all the way and push, that is rare, as rare as before it gets to the grill. It's a simple way to judge steaks, for me anyway.

Bill in VA

I watch the color of the juices coming from the steak. Red =
Rare, Pink=Med, Brown = Too Late!
For poultry, when the juices run clear......it's done.[p]Of course on BIG pieces of meat a thermo is the way to go.[p]

RRP

Byrdman, no offense meant, OK? But those are pretty thin and at that price a little suspect in my book. Next time try get some thicker ones and use the method introduced and perfected by Dr Chicken who doesn't post here any more. [p]Tell you what...to summon BatMan they beam up the B search light over the city...let me see if I can crank up a generator to send the C light and maybe he will respond directly to you via email!