The New York Strip Steaks were about 1/2 thawed when delivered 2-days ago, so I grilled them for Father’s Day. About 2-hours before grilling, I sprinkled a little Himalayan Salt, a little Italian Seasoning and ground a little Black Pepper on one side of the steaks then let them sit for an hour, then flipped the Steaks and sprinkled Himalayan Salt, Italian Seasoning and Black Pepper on the other side then let sit for another hour. Once the Charcoal and Cast Iron Grill were heated, I piled the Charcoal to one end of the grill and Seared the Steaks directly over the Coals for 1-minute per side then moved the Steaks away from the coals for indirect heat for 2.5 minutes per side. The outer 1/2 of the steaks were nicely Medium (my preference) and the inner 1/2 of the steaks were nicely Rare (my Wife’s preference). They were WONDERFUL! My Wife and I are looking forward to enjoying the rest of the meat. Will do a Pot Roast next.
