YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Grilling and searing New York Strip steak over a live fire in your offset firebox is a great way to work your smoker into a few more meals throughout the year, and this cook from Guy Fitzgerald is one to try. He’s working with Pecan splits and no charcoal in his Yoder Smokers Loaded Wichita pit, and seasoning with a bold coffee-based rub from Cattleman’s Grill brand rubs. The photos tell the rest of the story and it’s a good one!
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Recipe from @fitzgeraldwayoflife on Instagram
https://www.instagram.com/fitzgeraldwayoflife/
INGREDIENTS
- Two Angus Beef New York Strip Steaks (pick whatever size you’d like)
- Cattleman’s Original Cowboy Coffee Steak Seasoning (a must for all rub cabinets, especially for Black Pepper & JAVA LOVERS, which I am, big time! Strong and Black Cowboy Coffee is the name of the game for us!)
- Well Seasoned Pecan Wood Splits or Chunks (this flavor is perfect for beef)
INSTRUCTIONS
- Build a wood fire in the firebox of the Yoder Smokers Loaded Wichita and get a good bed of wood coals going (we used straight wood here, no charcoal, but we do love using charcoal in a chimney, as a wood fire starter – works great).
- Coat the room temp steaks with a little kosher salt and a medium dusting of the Cattleman’s Grill Coffee Seasoning on all surface areas (this seasoning is NUTS), pat the seasoning into the steaks, set aside on counter for approx. 15 mins.
- Place Steaks on grill grate, directly over the pecan wood coal bed – and add a split or two of new wood to get some fresh smoke and flames going and let them come up and kiss those steaks ever so gently, but with intention! Flip steaks after a few minutes and pull off when the internal temp hits your desired doneness – we like NYS to be medium rare (on the rare side for sure), and can tell by looking at them when they are done for us.
- Slice up, add some more of the Cattleman’s Grill Coffee rub to the sliced pieces for some more of that awesome coffee and coarse black pepper flavor (HUGE fan of coarse black pepper on beef), and DIVE IN!
Final Thoughts: “I would rank the flavor, texture, moisture, and mouth feel of these steaks in the top tier of all things we cook (coffee really brings out and enhances flavors, when it is used, especially on beef and venison), and it was VERY easy and pretty quick to get done!”
Note for Weeknight Cooks: “You can light a charcoal chimney and let it burn down (in a safe area) for 15 mins while tending to other stuff, then dump in the firebox, throw the wood on it, let it burn down to a coal bed while doing more stuff, and you will be grilling in no time!”
Grilling and searing New York Strip steak over a live fire in your offset firebox is a great way to work your smoker into a few more meals throughout the year, and this cook from Guy Fitzgerald is one to try. He’s working with Pecan splits and no charcoal in his Yoder Smokers Loaded Wichita pit, and seasoning with a bold coffee-based rub from Cattleman’s Grill brand rubs. The photos tell the rest of the story and it’s a good one!
—
Recipe from @fitzgeraldwayoflife on Instagram
https://www.instagram.com/fitzgeraldwayoflife/
INGREDIENTS
- Two Angus Beef New York Strip Steaks (pick whatever size you’d like)
- Cattleman’s Original Cowboy Coffee Steak Seasoning (a must for all rub cabinets, especially for Black Pepper & JAVA LOVERS, which I am, big time! Strong and Black Cowboy Coffee is the name of the game for us!)
- Well Seasoned Pecan Wood Splits or Chunks (this flavor is perfect for beef)
INSTRUCTIONS
- Build a wood fire in the firebox of the Yoder Smokers Loaded Wichita and get a good bed of wood coals going (we used straight wood here, no charcoal, but we do love using charcoal in a chimney, as a wood fire starter – works great).
- Coat the room temp steaks with a little kosher salt and a medium dusting of the Cattleman’s Grill Coffee Seasoning on all surface areas (this seasoning is NUTS), pat the seasoning into the steaks, set aside on counter for approx. 15 mins.
- Place Steaks on grill grate, directly over the pecan wood coal bed – and add a split or two of new wood to get some fresh smoke and flames going and let them come up and kiss those steaks ever so gently, but with intention! Flip steaks after a few minutes and pull off when the internal temp hits your desired doneness – we like NYS to be medium rare (on the rare side for sure), and can tell by looking at them when they are done for us.
- Slice up, add some more of the Cattleman’s Grill Coffee rub to the sliced pieces for some more of that awesome coffee and coarse black pepper flavor (HUGE fan of coarse black pepper on beef), and DIVE IN!
Final Thoughts: “I would rank the flavor, texture, moisture, and mouth feel of these steaks in the top tier of all things we cook (coffee really brings out and enhances flavors, when it is used, especially on beef and venison), and it was VERY easy and pretty quick to get done!”
Note for Weeknight Cooks: “You can light a charcoal chimney and let it burn down (in a safe area) for 15 mins while tending to other stuff, then dump in the firebox, throw the wood on it, let it burn down to a coal bed while doing more stuff, and you will be grilling in no time!”
