Last night I picked up a New York Strip. Rubbed it with salt and pepper (just the ghetto stuff, I didn't have any fancy rock salt or cracked pepper) and garlic powder (because I'm incapable of cooking anything without garlic) and then brushed with oil because I forgot to do it first. I cooked using that Omaha steaks chart.
Wow. It was the juiciest, most flavorful piece of meat I've ever cooked. Part of that is no doubt because I didn't overcook the shit out of it like normal and cut slices in it to check. But I think the salt had something to do with it as well. And it didn't turn out salty at all. I don't understand why, but I'm not going to spend too much time on it.
If I can reproduce these results regularly I'll never marinate my strip steaks again. I am sitting here right now just imagining how that flavor was. Thanks for the grilling tips Lee.
GIMME FUE GIMME FAI GIMME DABAJABAZA