I typically use a nice and thick dry aged New York Strip from Snake River Farms. They offer the best tasting steaks I have ever had and fortunately, ship directly to your door.
Heat your egg to 600 degrees. Meanwhile, rub your steak with olive oil (to lock in moisture and adhere the spices), bourbon smoked sea salt, and ground bourbon smoked pepper.
Make sure your grill grates are well oiled so the meat will not stick.
Grill steaks on each side for 2 minutes. Next, shut the daisy wheel and bottom vent so no air can enter of escape, and let the steaks continue to roast in the grill for 4 minutes. You will have grilled the steaks a total of 8 minutes once you pull the steaks off the grill.
Pull the steaks off the grill and tent under foil for 10 minutes. Keep in mind that the steaks will continue to cook once they have been taken off the grill so go for a “sooner than later” approach when adjusting cook times for your thickness of steak. A steak has reached medium rare when the internal temp has reached 130 degrees. I recommend using an meat thermometer to check doneness.
How do you grill your perfect steak? Do you have a favorite rub or spice you use? Tell me about it! 🙂
Note, I paired this steak with crumbled blue cheese, grilled cherry tomatoes and arugula salad.
Times should be adjusted to thickness of your steak and preferred doneness. This timing is for a 1″ + New York Strip at Medium/medium rare. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.