RECIPE FOR NEW YORK STRIP STEAK RECIPES

Steps:

• Place roast in pan or on rack. If using a low-salt rub, apply approx. ½ teaspoon per lb of coarse kosher salt to the top of the roast. Wait about 15 minutes, then apply Jeff's Texas style rub to the top and sides of the roast.
• Place pan of roast in the fridge for 12 hours to dry brine.
• After dry brine, remove pan from fridge and set on counter while you prepare the smoker.
• Set up smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Use oak wood for smoke if available.
• Once the smoker is ready, place the pan with the roast into the smoker to cook.
• Let the roast cook for about 4 hours or until it reaches 130°F (54°C) in the center (medium rare).
• Brush melted butter onto the roast a couple of times while it cooks.
• Once finished, cover the roast with foil and let it rest for about 30 minutes before slicing.
• Slice the roast into pieces that are about ¾ to 1 inch thick and serve immediately.

Steps:

• Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
• Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
• When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches.)
• Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it’s been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
• When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.
• Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
• Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.