(Rare perfection and a dark crusty exterior)
Thick steaks I'm familiar with, skinny 1-inch thick steaks have been an experiment.
I coated these NY Strips from the farm in EVOO and dusted them with Dizzy Pig's Red Eye seasoning and some salt. They rested in the refrigerator to let the spices fuse with the oil and the salt melt.
On to a hot grill (cover up) for 5-6 minutes per side, long enough to be unstuck from the grill and have char-marks. I used one half of the grill and turn the opposite side off after being on high during the preheat.
Lovely marks and no fear from the flame - there wasn't much sugar in the rub to burn and ruin the steak. ****No sugary marinades or coatings on a direct-cooked steak.****
After getting pretty marks on both sides, I moved the steaks to the "off" side of the grill, set the cover down and turned the "on" burners down to the lowest setting. Baked for 16-18 minutes - I set my timer at 18, but pulled them two minutes early because they hadn't been put on cold, direct from the refrigerator.
The steaks were covered in foil and a heavy towel on the counter for 10 minutes. They were perfectly rare to medium rare.
Got skinny steaks? I recommend 6-6-18 for a grilling rule, as opposed to the rule of 10-10-20 for 2-inch thick steaks.
