Trying a few 2 inch boneless NY cut steaks for the first time and wondering how RSS grill masters would do this? I made my own spicy BBQ marinade, tossed them, and a little butter in a ziplock bag this morning.
Should I broil a bit before putting on the grill, or just bring to room temp? Sear and then indirect heat? I've done 1-1.5 before, but this is a little thicker than I'm used to (that's what she said). Wife and I prefer medium-rare, other couple likes medium.
Should I broil a bit before putting on the grill, or just bring to room temp? Sear and then indirect heat? I've done 1-1.5 before, but this is a little thicker than I'm used to (that's what she said). Wife and I prefer medium-rare, other couple likes medium.
