A “fifth-generation” steak expert who needs to use a ruler and thermometer? LOL.
I’m no expert, but I don’t use those things, and my NY strips are consistently *perfect*. On second thought, maybe I am an expert....
I have a ‘49 edition of Esquire’s entertaining book, and one thing they urge you to try is sugar-grilling steak. You pound sugar all into and around the steak and grill over hot coals or fire. They explain sugar burns hotter than any other substance and cooks the steak inside perfectly and quickly, even browning it.
When done - never figured out how you’d know that - the sugar shell breaks off in big plates and the steak hasn’t absorbed an iota of sweetness.
I guess I ought to try it someday.