The trick is to smoke the meat and not make the meat smoke
NY STRIPS W/ HORSERADISH SAUCE
Date: September 02, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The Horseradish Sauce used: Sour Cream, Dijon mustard, horseradish, Worcestershire sauce, parsley, kosher salt & black pepper.
The finished horseradish sauce.
The 12 0z., 1" thick N.Y. strip steak was removed from the fridge 30 minutes early & got sprayed with olive oil.
It also gets slathered with Dijon mustard & seasoned with kosher salt & pepper.
The steak is direct grilling at 550 degrees on the cast iron grill grate.
The steak is done after 4 minutes per side with an intermediate turn on each side. I confirmed the steak was medium rare with an instant read thermometer.
Time to eat! The steak was served with Grilled Fingerling Potatoes & Snowflake rolls.
The steak has rested for 5 minutes & is ready to eat. I couldn't taste any evidence of the mustard slather, but the meat had great beefy flavor which I think the mustard slather may have helped bring out.
The sauce was tangy & tasty without taking away from the beefy flavor of the steak.
The steak had a great beefy tasting & crispy outer crust.
The steak was moist & juicy & a perfect medium rare on the inside.
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This tasty recipe came from Weber’s Big Book of Grilling. I paid extra for some dry aged N.Y. Strip Steak. The steak was rubbed with salt and pepper and grilled under direct high heat to medium rare. As the steaks rested they were topped with a butter made from unsalted butter, roasted garlic, salt, dijon mustard, & Worcestershire sauce. The dry aged steak was incredibly tender with a deep rich flavor. I would have to say the dry aged steaks were worth the premium you pay.