1.81 pound New York strip. Seasoned with Kosher salt and fresh ground black pepper.
The coals. Dome temperature was reading 600 degrees.
Perfect sear marks after 1 minute cooking. Dome was open during the sear.
The way I like it. Blue. Nice crust and cold raw center.
This was an experiment with the T-Rex method. Pulled the steak after the sear. Closed the vents on the BGE for about 15 minutes to get temp down. 5 minutes one side, 4 minutes the other.
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