Smoked NY Strip Steak with Homemade Bourbon Butter
Today we’re smoking a NY Strip Steak in the Masterbuilt smoker and making a Bourbon-Compound Butter. You can just as easily smoke this in your Kamado-style grill, Weber Kettle or Pellt Grill.
This technique is the same idea as the reverse-sear method. We are using our Masterbuilt Electric Smoker with some wood chips then moving our steak to high heat on the grill (you could also use a cast iron skillet on your stove).
- 2 NY Strip Steaks, about 2 to 2.5” thick
- Stubb’s Steak Rub (you could substitute Kosher Salt and Cracked Pepper)
- 1 stick salted butter
- 1 green onion top (green part), chopped
- 1 tbsp chopped parsley, chopped
- 1 tsp smoked paprika
- 1.5 - 2 tbsp Weller’s Kentucky Bourbon
- Set the butter out on your counter at room temperature until it softens.
- Add the butter, green onion, parsley, paprika and Bourbon to a bowl and mix well.
- Move the butter mixture to plastic wrap. Roll up in the plastic wrap then place in the refrigerator until the butter hardens.
- Set the Masterbuilt Smoker to 225 degrees F and add pecan wood chips.
- Place the NY Strip steaks in the smoker.
- For medium rare, remove the steak when it reaches 129 to 132 degrees F. This will take a bit less than 1 hour depending on your actual smoker temperature and outside temperature.
- Move the steaks to high heat on the grill and sear both sides. This only takes about 2 minutes per side.
- Remove the steaks from the grill and cut a couple of slices of the Bourbon Butter and place on the steaks.
- Let the steaks rest for 10 minutes, then serve.
For the step-by-step details, watch the Smoked Steak recipe video.