Starting with vacuum sealed NY Strip steaks, grass fed if you can, at least one inch thick but 1 and 1/2 is better.

Sous Vide at 131 for medium rare 60 minutes for 1 inch, 80 minutes for 1.5 inch fresh, or 70 minutes 1 inch and 120 minutes 1.5 inch frozen.

No they don’t look good when done.

Now for the dry brine in the refrigerator for a few hours or overnight.

On the hot grill for 8-10 minutes, flip halfway.