i got a bag of 1 inch ny sirloins in trade for taking care of a cople of dogs while a friend of mine takes vacation. i think he got the better deal, been cooking thick steaks so long with the egg it seems you forget how to cook things like this. did them several ways and the two best were the hot waterbag method with a sear and this simple potroast. a can of guinnes, some jim beam, onion slices under the steak and 3 chicken bullion cubes and some rub. made a quick gravey from the drippings after cooking it about 3 hours, not bad for a cheap 1 inch steak
