John Wallace
TVWBB Member
We started out with three beautiful USDA Prime New Yorks from Costco, $11pp.
I've been smoke flavoring steaks for about 5 years now, but after playing with cold smoking I found that's a better process for steaks. The flavor is more of a added dimension rather than a dominant characteristic.
I borrowed recipes from Alton Brown and a few others, and synthesized a Cognac-cream sauce with mushrooms. It's very light and in no way detracts from the flavor of the beef.
I've never been a fan of Morton's or Ruth's Chris, and felt the rib-eyes I've smoke flavored and grilled have been better. These New Yorks were better than any steak we've had, including some from some great Chicago steakhouses.
Here's the complete procedure and recipes. Sometimes you don't quite get it right on the first run, but we got very lucky this time and wanted to share it because I think it's a winner.
I've been smoke flavoring steaks for about 5 years now, but after playing with cold smoking I found that's a better process for steaks. The flavor is more of a added dimension rather than a dominant characteristic.
I borrowed recipes from Alton Brown and a few others, and synthesized a Cognac-cream sauce with mushrooms. It's very light and in no way detracts from the flavor of the beef.
I've never been a fan of Morton's or Ruth's Chris, and felt the rib-eyes I've smoke flavored and grilled have been better. These New Yorks were better than any steak we've had, including some from some great Chicago steakhouses.
Here's the complete procedure and recipes. Sometimes you don't quite get it right on the first run, but we got very lucky this time and wanted to share it because I think it's a winner.