To continue our fall grillin' ideas, today we will fuse American and Asian themes. Warm up a clean grill and prepare with Hickory wood chips. Rub New York Strip steak with Reddy Rub and allow to rest. Rinse 2 cups of rice three times with cold water, and place in a rice cooker; add a little salt and 1 Tbs. butter. While rices cooks and grill warms, add some olive oil to a heated skillet. Add frozen stir fry vegetable mix. Grate fresh ginger, add minced garlic, freshly ground black pepper, and soy sauce to taste. Lightly fry vegetables and add 1 Tbs. corn starch mixed with 1/2 c. warm water and cook until mixture thickens. Add steaks to grill, cooking about 4 minutes per side and rotating 90º once each side. Serve with a glass of Cabernet Sauvignon!