New York Hickory Smoked Strip
Steak
Ingredients
4 New York Strip Steaks, approximately 1" thick
2 T. chili powder
2 T. brown sugar
1/2 tsp. finely minced garlic
2 tsp. olive oil
salt and pepper, to taste
Preparation
Combine chili powder, sugar and garlic. Add olive oil and combine to
paste-like consistency.
Season steaks with salt and pepper. Rub chili powder mixture into both
sides of steaks.
Cold Smoke steaks for approximately 8 mins. To cold smoke: Heat one
side of grill, adding hickory chips (or wood of your preference).
When coals are hot, place meat on grid away from fire so meat is not
directly over heat.
Finish by indirect grilling for approximately 4 mins. on each side to
desired doneness.
For indirect grilling: On hot side of grill, arrange an equal amount of
coals on either side of an aluminum drip pan.
Place beef on grate over drip pan so beef is not directly exposed to
flame.
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