I did the old reverse sear with a NY Strip that was well over 2" thick.
I made a rub of paprika, cayenne, kosher salt, cracked black pepper, onion powder, and thyme.
Set the temp on the thermometer to 120 and put it on the grill at 275.
After about 45 minutes (who was keeping track of time), it looked like this: Note the dryness of the outside of the steak.
I put it on an 800 degree plus grill for about 60 seconds on each side.
I put it on a board sauce of sage, rosemary, garlic, and olive oil.
Ready to serve.