Smoked NY Strips


 

Brett-EDH

TVWBB Olympian
Frozen NY Strips that I cut a few months back.

Smoking them frozen LAS with red wine barrel oak staves.

Smoke session will run around 50-60 mins or so, then I’ll rest the steaks and set up to sear them over high heat till 125°.

Going to salt and pepper them once they thaw a little from the smoke session.

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Serving with a spicy peanut sauce and some dry pan sautéed asparagus. Will have a side of basmati rice and some fresh rolls with cabbage, rice paper, cukes, cilantro and maybe carrots.
 
Looking pretty juicy n tasty right there, love me some premium steak.

Ever try and use just the JD lump as a smoking vessel?.....it sticks to your clothes like a magnet.
Honestly though....I use it sometimes as a very mild flavour boost...I don't think it is an unhealthy option as far as smoke goes but I could be wrong?
I get the fire going the way I like it for some indirect on steaks, not too hot of course.
Then I take the smaller pieces of JD, the ones that don't lite in the chimney all that great and a few medium sized pieces as well and toss them on the prepared fire. Close the lid and give it a few. It really lowers the temp of the lid thermometer and starts to smoke very lightly and blue of course.
It doesn't last too long but it can leave a very light flavour on the meat and the JD has a great flavour.
I find this works good on smaller cuts like a steak or chops.

Just a thought, maybe you tried it....I don't do it often but I do use it....it works out great for people who don't want some serious heavy flavour but you can still get a taste of it on the end product......

So backwards from your usual cooks....offset first, I usually go until I see about 90 or so on the insta.
Then lid off for 5 minutes or so and you have a real nice blazing fire kind of like your pic above.....
Then I monitor it from there it usually takes just a minute or 2 to come to that 122 or whatever your desired temp may be.....
I aim to not go too far over 120 when it is a steak, it comes up to my desired temp from there.
 
Looking pretty juicy n tasty right there, love me some premium steak.

Ever try and use just the JD lump as a smoking vessel?.....it sticks to your clothes like a magnet.
Honestly though....I use it sometimes as a very mild flavour boost...I don't think it is an unhealthy option as far as smoke goes but I could be wrong?
I get the fire going the way I like it for some indirect on steaks, not too hot of course.
Then I take the smaller pieces of JD, the ones that don't lite in the chimney all that great and a few medium sized pieces as well and toss them on the prepared fire. Close the lid and give it a few. It really lowers the temp of the lid thermometer and starts to smoke very lightly and blue of course.
It doesn't last too long but it can leave a very light flavour on the meat and the JD has a great flavour.
I find this works good on smaller cuts like a steak or chops.

Just a thought, maybe you tried it....I don't do it often but I do use it....it works out great for people who don't want some serious heavy flavour but you can still get a taste of it on the end product......

So backwards from your usual cooks....offset first, I usually go until I see about 90 or so on the insta.
Then lid off for 5 minutes or so and you have a real nice blazing fire kind of like your pic above.....
Then I monitor it from there it usually takes just a minute or 2 to come to that 122 or whatever your desired temp may be.....
I aim to not go too far over 120 when it is a steak, it comes up to my desired temp from there.
Yes a plain JD with no additional enhancement. I love the flavor of basic JD. Better than any briqs out there. Awesome on chicken, burgers, sausages, tuna, salmon, shrimp or lobster.

Since these steaks were literally right out of the freezer, I had to go indirectly for the smoke session. The smoking ran 80-90 minutes as these were thick cut steaks and the dead center was probing at 45° after 50 minutes. I needed the extra time to get the steak centers to 85-90°.
 
Look's good. Did you actually leave the red wine barrel oak staves on top of the grill grates as opposed to buried or on top of the charcoal. If so were you able to achieve clean or thin blue smoke, I can't recall ever seeing this done before.
 
Look's good. Did you actually leave the red wine barrel oak staves on top of the grill grates as opposed to buried or on top of the charcoal. If so were you able to achieve clean or thin blue smoke, I can't recall ever seeing this done before.
Yes. The wood staves were left atop the grate over direct coals. The smoke is not clean blue. Since the smoke session isn’t that long, I’m not overly concerned about the density of the smoke. Yesterday was windy here so I had the rapid vent turned to all open, but not popped up for rapid heating. The bottom vent was cranked down to around 1/2 inches to the open side of Smoke setting. Plenty of airflow through the WSK for the smoke session.

Basically, I had a good wafting of smoke across the steaks. Nose and taste were on point. Not bitter nor like tar.

When I did the direct sear, i did drop the remaining stave pieces atop the coals. And then cranked up the grill.

The steak fats really aided heat creation and enabled a very good sear. These steaks had a nice crust and were rare when pulled. Intended them and they came is below medium rare.

If you like steak with peanut sauce, this dinner is a hit. I can share up the peanut sauce recipe if you’d like. Very easy to make. I made mine a little hotter with some Sambal sauce.
 
That is a resounding "Yes" on the peanut sauce recipe! Steaks look incredible!
i've made a lot of thai peanut sauces over the years. this one is the best, by far.

note, i also add 2-3 tbs of Sambal sauce to the sauce. or you van add ground thai chili peppers, or whatever you like for that additional heat. i like mine to hit you, but not knock you down. as is, from the original recipe, the heat is on the mild side as red curry paste does have heat in it but it's not overwhelming.

here's a link to the ingredients i prefer to use in this recipe:


red curry paste - https://www.amazon.com/dp/B0091UW4QS?tag=tvwb-20
tamarind paste - https://www.amazon.com/dp/B00D5WT6U0?tag=tvwb-20
Sambal oelek - note, NO garlic in this one - https://www.amazon.com/dp/B014CZ5CHY?tag=tvwb-20
fish sauce- optional, which i do add some in lieu of salt - https://www.amazon.com/dp/B00B617XK2?tag=tvwb-20

notes - i use dark brown sugar in this recipe and start with less sugar and then work to balance the taste profile. i also add a few dashes of fish sauce and sometimes a squeeze of fresh lime juice.
 
Thanks, just added the recipe to my files! 100%agree on the use of fish sauce too, it’s surprising how it adds so much to so many things! Just a little is often enough to “wake up” a flavor profile!
 
Thanks, just added the recipe to my files! 100%agree on the use of fish sauce too, it’s surprising how it adds so much to so many things! Just a little is often enough to “wake up” a flavor profile!
yeah, the umami flavors really help expand the dip's profile. salt is just meh on this recipe, having done both in the past.
 

 

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