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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
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.
Recipe Source:
Alt image
Meathead

Weber's Big Book of Grilling

N.Y Strips w/ Garlic Butter - Page 58
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
  Links: