New York Strip steaks are one of our most popular steaks – they’re certified lean, packed full of flavor, and easy to grill. However, sometimes you want to mix it up, and this Smoked Strip Steak with Blue Cheese Wine Sauce recipe is an ingenious way to prepare a strip steak in a totally different way. We tip our hats to the Beef Council who came up with this recipe. We didn’t think of smoking a “grilling steak”, but this method is effectively a reverse sear, slowly and evenly bringing the steaks up to the perfect temperature, and then finishing with a quick sear. The end result is a smoky, perfectly cooked steak with a delicious crust. Enjoy!
- 2 Leahy’s Angus Beef NY Strip Steak
- 2 tsp Paprika
- 1 tsp Black Pepper
- 1/2 tsp Salt
- 4 cup Spring Greens
- 2 oz Bleu Cheese (crumbled)
- 1/4 cup White Wine
- 1 tsp Garlic (minced)
Set up your smoker to cook with indirect heat at 225ºF. Use oak or similar wood to make smoke.
While your smoker is preheating, combine the paprika, pepper, and salt in a small bowl. Coat the steaks with the spice mixture.
Smoke the steaks for 15 minutes, then remove from smoker.
Place the steaks into a nonstick skillet that has been heated to medium heat and cook for 3-4 minutes per side, until the internal temperature reaches medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from skillet; keep warm.
In the same skillet heat wine, blue cheese and garlic for 2 to 3 minutes or until cheese melts.
Thinly slice steaks. Place steak on top of salad greens, drizzle with sauce.