Tuesday, October 27, 2009

Steak: Keeping It Simple

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
Aluminum Foil
Onion Powder
Garlic Powder


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.

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