Since I didn't have anything more important to do I figured I would document a NY strip that I cooked using sous vide. Brookshires had these on sale so I figured might as well put it to good use. The steak was 16 oz and about 1.5" thick
I seasoned heavily with salt, pepper...then diced onion and garlic and coat with a little olive oil.
I put the steak in a gallon ziplock back and tried to remove as much air as I could from the bag. I then sealed the bag and dropped into 120 degree water for about an hour. I turned the bag over once halfway through the hour to make sure both sides got equal exposure to the water bath.
I while the steak was submerged in the water bath I then got my BGE going. I like the coals to have a slight flame when I put the steak on the grill. This time I got the grill heated to about 550 degrees and had my great about 4" from the top of the coals.
I seared each side for only 90 seconds. At 45 seconds I rotated the steaks 90 degrees to get the checkered pattern. Prior to putting the steak on the grill I cleaned off the onion/garlic and added a 2nd coat of salt pepper.
Here you can see the thin sear zone and the large area of warm pink center. This steak was probably cooked just slightly above rare but slightly less than med-rare.