[vailpass]

Originally Posted by trndobrd

Purchase and use a good meat thermometer.

I like to put a little salt, pepper and dash of lowry's on KC strips that are just below room temp. Get the coals nice and glowing red hot, then hit each side for about 2 minutes with the lid up. Then turn again and rotate 90degrees and give it another 4 minutes with the lid down. At that point, there should be red juice showing and I check (only once) the temp, flip the steak over one last time (rotate 90degrees), close the lid and give it about one minute, plus one minute for every five degrees away from 145 center temp. Take off the steaks, give them at least 5 minutes to rest, and enjoy a perfect, juicy, medium-rare steak with beautiful cross-hatched grill marks.

Thanks man. I do have a good corded thermo but I want to be able to do it by eye.