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 |