Tackle these steaks like a pro.

Anyone can serve a hot dog at a tailgate, but it takes a real veteran player to serve up some steaks. Nate Cantu of @can2_bbq breaks down how to level up your tailgating game with steaks!

INGREDIENTS

• 2 New York Strip Steaks

SHOP: 100% Grass-fed, Grass-finished craft beef

No hormones, no unnecessary antibiotics. Dry-aged beef.

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• Spiceology’s SPG (Salt, Pepper, Garlic) Rub
  

PREPARATION

1. Season Steaks with your favorite rub.
2. Set up your grill for indirect cooking.
3. Cook Steaks on indirect heat, furthest away from the heat source. Keep the grill between 250-325 degrees.
4. Pull steaks at 115°F (Use your Thermoworks Thermapen) and let rest for 5-10 minutes while your grill gets screaming hot.
5. Sear Steaks over direct heat for 1-2 minutes per side. Flip multiple times to get a perfect crust.
6. Pull around 130 degrees.
7. Slice and enjoy!