Sunday Steak Night

Picked-up a pack of center-cut NY strips from Wegman’s.  As you can see, I trimmed pretty close - I find that outer band on strips to be pretty much inedible.  Cut from the cryovac, I gave them 7 or 8 hours in the fridge to dry out. Gave them the lightest possible coat of olive oil, then generously dusted wth Suckle Busters Campfire Steak Seasoning.  Dropped them on a CI griddle that was registering 730+ on the infrared thermo.  2 or 3 flips per side - edges were seared, too.  Didn’t use a meat thermometer, just went by feel - I think I got it right.