Cowboy Steaks
By America's Test KitchenPublished on May 24, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup wood chips, soaked in water for 15 minutes and drained2 tablespoons paprika 1 tablespoon packed light brown sugar 1 tablespoon chili powder 1 teaspoon garlic powder ¾ teaspoon salt ½ teaspoon pepper ¼ teaspoon cayenne pepper 4 (8-ounce) boneless strip steaks, 1 to 1 ½ inches thick
Before You Begin
Use hickory wood chips for this recipe.
Instructions
- Using sheet of heavy-duty aluminum foil, wrap soaked chips into foil packet and cut several vent holes in top. Combine paprika, sugar, chili powder, garlic powder, salt, pepper, and cayenne in bowl.
- Pat steaks dry with paper towels and rub with spice mixture. Place wood chip packet on coals (or over primary burner) and cover until chips begin to smoke. Grill steaks over hot fire until well browned and meat registers 120 to 125 degrees (for medium-rare), about 4 minutes per side. Transfer to platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
¼ cup wood chips, soaked in water for 15 minutes and drained
2 tablespoons paprika
1 tablespoon packed light brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
4 (8-ounce) boneless strip steaks, 1 to 1 ½ inches thick
Ingredients
¼ cup wood chips, soaked in water for 15 minutes and drained
2 tablespoons paprika
1 tablespoon packed light brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
4 (8-ounce) boneless strip steaks, 1 to 1 ½ inches thick
Ingredients
¼ cup wood chips, soaked in water for 15 minutes and drained
2 tablespoons paprika
1 tablespoon packed light brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
4 (8-ounce) boneless strip steaks, 1 to 1 ½ inches thick
Why This Recipe Works
How do you get a barbecue fix fast? We captured similar slow-smoked flavor by tossing 10-minute strip steaks on the grill with hickory chips.
Before You Begin
Use hickory wood chips for this recipe.
Instructions
- Using sheet of heavy-duty aluminum foil, wrap soaked chips into foil packet and cut several vent holes in top. Combine paprika, sugar, chili powder, garlic powder, salt, pepper, and cayenne in bowl.
- Pat steaks dry with paper towels and rub with spice mixture. Place wood chip packet on coals (or over primary burner) and cover until chips begin to smoke. Grill steaks over hot fire until well browned and meat registers 120 to 125 degrees (for medium-rare), about 4 minutes per side. Transfer to platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve.
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