Dustin Dorsey
TVWBB Hall of Fame
I picked up these NY strips from my butcher.
Seasoned with kosher salt and Deep Tissue Massage rub.
After the indirect portion of the cook. I cooked these at 225 indirect to an internal of 115 before the sear.
Got the charcoal ready. This is some Weber charcoal I picked up from the sale.
Searing the first side. I'm using the "cold grate" method.
After the first flip.
After another flip.
Served with a portobello stuffed with cheese and pico and a baked potato.
The cook on the steak.