The trick is to smoke the meat and not make the meat smoke
NY STRIPS W/ GARLIC BUTTER
Date: February 28, 2009 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.
N.Y. Strips w/ Garlic Butter
The garlic is doused in EVOO, wrapped in foil & roasted in the oven for 45 minutes
The roasted garlic is squeezed out of the cloves like toothpaste
Unsalted butter, dijon mustard, salt & Worcestershire sauce are mixed with the garlic
The blended garlic butter
The steaks are rubbed with Kosher salt and fresh ground black pepper and sit out for 30 minutes
The steaks rest for two minutes and are topped with the garlic butter.
Garlic & rosemary fries and mixed vegetables round out the bill of fare
The dry aged steak was exceedingly tender and had a rich flavor
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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.