The first time I made it I had a 4 pound New York Strip roast. I think I bought it believing I would cut it into individual steaks and serve it that way, but it was just such a nice cut of beef that I couldn't bare to slice it up. So on to plan B, if there had been one, which there wasn't because I'd never cooked a steak like this before. Ever. This time I started out with a 2 pound New York Strip steak. I'd imagine you can use other cuts but I love that this has a nice layer of fat on the the top and tends to be relatively tender.
Once the meat is finished resting you can check the temperature again. It should be around 140-150 or higher if you wanted it more well done. Cut against the grain and serve right away. This is a beautiful presentation with the jalapeños and garlic peeking out of the sliced meat. It also makes wonderful leftovers for sandwiches or guests to take home.
Hope you enjoy it and please contact me with any questions! Happy cooking!