So I got these 2 inch thick NY strips. Now what?

[Pigs On The Wing BBQ]

Here is how I do mine when there 2 inches. Get medium heat on your grill. Fill a Weber chimney about half full. Put a small grate on top of the chimney when its blazing hot and sear on each side for about a minute. finish them over medium heat on the grill.

[ROB O]

yeah sear and roast was what I was thinking then I got a look at your marinade and spices.

don't know about a steak that thick with the asian flavors going on.

personally I'd sear it, roast it then go mushrooms and madera

m'dear

on edit: you probably already know this but satays and the asian flavors work really well with thinly sliced beef skewered on a stick.

[txpgapro]

Pack 'em in ice and send to me UPS Red Label!

[Greg Rempe]

So are you cooking them as steaks or slicing them and doing other things with them?

[Larry Wolfe]

Susan, sear those beaut's over med high heat, then finish them over medium indirect heat.

Don't mess them up w/marinade. Fresh cracked black pepper and kosher salt will do the trick. Simple and delicious!