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.