Last night I decided to grill some New York Strips on the Big Green Egg.

I started with some pretty thin New York Strips that were on sale at Publix. The first piece of advice I can give to those looking to grill is DO NOT SKIMP ON THE MEAT. It doesn’t matter if it’s on sale!

These steaks were quite thin – probably around .75″. I took them out of the fridge about an hour before they went on the grill and added olive oil, sea salt, garlic powder and black pepper.

I really wanted steak. Here is a picture of me standing in the rain. Did that for about 40 minutes…

Soaking wet, I stabilized the temp around 600 and threw the steaks on. It’s important to have the coals blazing hot before you put the steaks on. I mean, hot lava hot. Throw those bad boys on. 2 minutes with the lid closed, flip. 2 minutes then shut the top and bottom vents and cook an additional 2 minutes.

Here’s what I pulled off.

This brings me back to the whole don’t skimp on the meat thing. These steaks were too thin. They ended up being on the well done side of medium. The flavor was awesome, just more done than I prefer. We served them with roasted cauliflower and sautéed vegetables. So good!

Overall, I’d say a 7.5 out of 10.