[MV=PY]

Interesting!

I like cooking the steaks, especially NY strip, sous vide, season and finish them on the grill at VERY high temps or even using a torch (easier if you’re only cooking a few).

I like starting with the best cut of meat available. If I want to “rescue” a cheaper cut of meat I use the smoker (weber bullet, charcoal equipped with a controller)- low and slow.

I’ve found the best way to cook steaks on the grill is to hit them with as much heat as quickly as possible. I watch the internal temp with a probe. There’s more variation in the profile than sous vide or your slow method. But still tasty and “traditional.”

One cool advantage of sous vide is that you can cook the meat and let it set in the bath until you’re ready to finish it. Another advantage is that you can cook a lot of steaks and they will all come out perfect, which I find much harder to do on the grill (I don’t have your level of experience). Finally, of course, the profile is more homogeneous (medium rare all the way through) like your grill method.

A pleasure sir. Now you made me hungry! :0)

[Jeff Chandler]

My mother always bought fairly thin t-bone steaks and my father would grill them over charcoal, turning them often, standing by with a sprayer to keep down the flare-ups. They came out better than any steak I've ever had since and I've never been able to duplicate his method. So I learned my method from here: http://amazingribs.com/tips_and_technique/2-zone_indirect_cooking.html.

The real game changer for me was buying a good digital thermometer.