2" thick NY strip steak.
did it on my weber gas grill. i got it rocket hot..and seared it. payed attention to getting those 45degree grill marks
. the steak was fat enough to need searing on 3 sides. on the 4th side, i moved it to the back of the grill, shut off the rear 2 burners, and "baked" it until it registered 125. i prevent that gray livery layer this way. it was $12.99 a lb..these days..it is rich for my blood..so i stay vigilant at the grill.
BIL likes medium. if it was just my wife and i, i would have targeted med rare.
steak like this is great with horseradish sauce.