Reverse Sear with dry brine and board sauce (images fixed)

ETA: Some have complained that they can't see the pics, although others can see them fine. I think I have fixed them.

My friend Urinetrouble planted the seed that I haven't reverse seared a steak in a while, so I thought I would put a twist on it. Actually, the fact that Fred Meyer had some beautiful NY strips on sale sold me on the idea.

I got some steaks and dry brined them for 3 hours. You can dry brine these for 3 days, but I didn't want to wait that long.

I salted them generously and stuck them in the fridge - uncovered.



They came out nice and ready to go on the grill, once I put some fresh cracked pepper on them.



I threw those bad boys on the grill and let them come up to 115 degrees.


I then rough cut some herbs from the garden and through them in a dish, along with some rough chopped garlic and EVOO.


I chopped some more herbs, and mixed them with some salt, pepper, garlic, and EVOO. This is my board sauce.


After I seared the crap out of the steak, I let it sit in the dish with the rough chopped herbs for about 8-10 minutes. A reverse marinade, if you will.

I put some of the board sauce on the chopping board...


Then I sliced the steak family style and ladled more board sauce on top of it.


Hungry, yet?