Helped a buddy install a new faucet for their bathroom and thought that since we did such a good job we should be rewarded with some THICK hunks of NY strip steak and so it began.
Had some 2″ thick hand cut NY strips from a Full Strip Loin I purchased a while back. I laid them out on some Himalayan Pink Salt rocks and then covered them with more salt on top. Let them sit on the counter for about 2 hours.
Beforeputting the steak onto the grill I wiped off any excess salt. I used the salt to help pull some moisture out from the meat.
I lit up a full chimney of lump charcoal and some hickory in the base of the WSM. Then tossed the grill grate over the fire ring to get the steaks nice and close to the fire.
The steaks cooked for about 3-5 minutes per side and then were pulled from the grill and wrapped in tin-foil and then went into the broiler with a dab of butter for about 10 minutes. Pulled from the broiler at around 125 Degrees. Let them rest for another 7 minutes and then time to slice into them.