I divide my time between Las Vegas, Nevada, my home town of Austin, Texas and the search for great, smoky barbecue in between. Poker is my game, but barbecue is my passion.
Growing up in Texas, my passion for barbecue is home grown and I proudly believe that Texas barbecue (beef barbecue) is the best in the country. But don't get me wrong, I'm smart enough to know that barbecue is truly a regional fare and I give real respect to each in its own. Texas, Kansas, The Carolinas, Alabama and Tennessee can all make a fair argument that each is better than the rest, but lets sort that debate out at the barbecue competitions. This blog is about the smoky, spicy goodness of all barbecue, all styles, all regions and enjoying them with our favorite sides, beverages and of course family and friends.
I'm always in the mood for steak. Sometimes I marinate, sometimes I rub, I like steak with sauces and reductions. I like steaks fried and I like steaks broiled, but any true steak lover will tell you, nothing beats the smoky, charred flavor of a great, grilled steak.
Mesquite Smoked, Grilled NY Strip Steak
NY Strip Steaks
Mesquite Wood Chips
Season the steaks with salt, pepper, onion powder and garlic powder. Place steaks flat on a sheet pan and allow them to rest unrefrigerated for half hour to an hour. This will allow the steak to relax, tenderize and absorb the seasoning.
Place a handful of wood chips in the center of a piece of foil and fold into a pouch and poke a few holes on the top. Prepare the grill as usual and bring to a low temperature of about 125F - 145F degrees. Place the pouch directly on the flame and allow the chips to start smoking.
Next, place the steaks on the grill away from the direct flame. Tightly close the lid and smoke the steaks for 15 - 20 minutes. Then turn temperature to medium-high and grill steaks till finished, about 5 - 8 minutes on each side. Removed from grill, cover and allow to rest 4 to 5 minutes before cutting.