Steak and the Big Green Egg

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.