Hickory Smoked New York Steaks Recipes
HICKORY SMOKED NEW YORK STEAKS
Grilled steaks with a distinct Southwest flair. This was a free recipe offered by my local grocery store.
Provided by Northwestgal
Categories Steak
Time 26m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine chili powder, sugar and garlic in a bowl. Add olive oil and combine to paste-like consistency. Rub chili powder mixture into both sides of each steak.
- Heat one side of the grill and add hickory chips (or wood of your preference). When coals are hot, place steaks on grill so they are away from fire and not directly over heat. Grill for 8 minutes, turning once.
- Place hickory chips to the side (or remove, if possible). Or heat other side of grill, omitting hickory chips.
- Finish by grilling steaks for another 4 minutes each side (or to desired doneness) directly over flame, without hickory chips.
Nutrition Facts : Calories 664.4, Fat 44, SaturatedFat 17, Cholesterol 215.5, Sodium 206, Carbohydrate 8.9, Fiber 1.4, Sugar 7, Protein 55.4
HICKORY-SMOKED PORTERHOUSE STEAKS
The sugar in the rub will not add sweetness to the steaks. Instead, as it melts, the stickiness helps the smoke from the wood chips adhere to and permeate into the meat. The amount of wood chips listed here creates a lightly smoked flavor that complements the meat. For a deeper smoke, add a second handful of soaked wood chips halfway through the first cooking stage.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered.
- Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1 1/2 cups hickory wood chips in water, 30 minutes; drain.
- Preheat a grill to very low and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225˚ F, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals.
- Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instant-read thermometer inserted into the centers registers 110˚ F, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm.
- Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425˚ F to 450˚ F, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125˚ F for medium rare, 10 to 15 minutes.
- Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt.
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