Mains
Smoked Strip Steak
Start with the best NY strip steak you can find. Season it aggressively. Then smoke. Low and Slow. Evac when just under medium rare. It will be a beautiful reddish hue. Pause to admire it and then sear it to create a good crust. Slice. Find Nirvana.
| Mise en Place |
| STAPLES |
MEAT |
| |
kosher salt |
n |
ny strip steaks, trimed |
| |
pepper |
|
|
| |
canola oil |
|
|
| Equipment |
| 1 |
smoker, 220 |
| 1 |
cast iron skillet |
| 1 |
temp probe |
| Directions |
| Step |
Action |
| 1 |
let your steaks sit on the counter 30 minutes |
| 2 |
generously apply salt and pepper on all sides |
| 3 |
go and get your smoker smoking |
| 4 |
with the biggest steak, insert probe into the middle of the meat, going through the long way (more probe in meat, easier to center, better temp reading) |
| 5 |
stick meat on smoker |
| 6 |
smoke |
| 7 |
when meat reaches 120, start getting cast iron skillet hot with a thin layer of oil |
| 8 |
when meat hits 125, evac meat |
| 9 |
remove probe |
| 10 |
sear meat in skillet, 1 minute per side |
| 11 |
evac and let rest 5 minutes |
| 12 |
serve whole, or slice against the grain and serve on a platter |
Like this:
Like Loading...
