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Hickory Smoked New York Strip Steak
A man-pleasing treat by Chef Peter Rosenberg of DELICATEXAS.

Prep: 5 minutes
Cook: 20 minutes
Servings: Serves 4

4 New York Strip Steaks, approximately 1-inch thick

2 Tbsp. chili powder

2 Tbsp. brown sugar

1/2 tsp. finely minced garlic

2 tsp. olive oil

-- salt and pepper, to taste

	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 minutes. 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 minutes 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.

Need help with this recipe? Go to: Grilling, Meat Thermometers

Recipes and Cooking Data Courtesy of the Texas Beef Council