I have 2 nice 1 inch bone out NY strip steaks to cook for Fathers Day
They are in the fridge with;
-Fresh crushed Garlic
-and a little Rub
I am going to cook them in a BGE, at approx, 400-450 degrees 6 mins each side 1 turn. Can someone who does Steak regularly in a Kamado style let me know if that is wrong approach or any other watch outs please. I am pretty good at Butts, Ribs and Roasts just have not experimented with steak until now.
Edited by PorknPuha - 8/13/16 at 3:43pm