Quote Originally Posted by tenacious_dog View Post
OK, maybe the best two NY Strips I've ever done in my life!

Started with 2 16.4 oz, 1 1/2 inch strips from Tech farm meat lab (thank you Gordon, for such an even thickness cut). Did reverse sear, with steaks off to the side of the coals but still starting basting with butter ever single time I turned. Got them to about 120 F and put them directly over the coals to finish them off. Nice amount of char and grill marks. Pulled them at 130F.

OMG! After the couple of weeks I've had, this was just what the Dr ordered! Now if the Dogs will just finish knocking off NTSU all will be right with the world.
That sounds great. But just to be absolutely clear, when you said, "directly over the coals," did you mean still up on the grate or down on the coals (caveman style)?