Becky Luigart-Stayner
Yield
6 servings (serving size: about 3 ounces)

Strip steaks offer a lot of surface area relative to their total size, which allows them to absorb a maximum amount of smoke. Serve thin slices of the steak over rice pilaf.

How to Make It

Step 1

Soak wood chips in water 30 minutes; drain.

Step 2

Combine pepper, garlic powder, salt, and mustard, and rub evenly over both sides of steaks. Place coated steaks in a large zip-top plastic bag; add Worcestershire sauce. Seal and shake to coat. Marinate in refrigerator 30 minutes.

Step 3

Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.

Step 4

Heat a large, heavy skillet over high heat. Remove steaks from bag, and discard marinade. Coat pan with cooking spray. Add steaks to pan; cook 1 1/2 minutes on each side or until browned. Remove from pan.

Step 5

Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat the grill rack with cooking spray, and place on grill. Place steaks on grill rack over foil pan on unheated side. Close lid; cook 1 hour and 15 minutes or until a thermometer inserted into steak registers 145° (medium-rare) or until desired degree of doneness. Remove steaks from grill; cover and let stand 5 minutes. Cut steaks across grain into thin slices.

Ratings & Reviews