1 New York Strip Steak
2 tsp Kosher salt
1 tsp black pepper
2 tsp garlic powder
2 tsp Pilleteri's Seasoning
Recently I had an opportunity to work with some grass fed steaks, and I wanted to try a new gadget that I recently purchased for my birthday. Its called a cold smoker, and it attaches to my Masterbuilt smoker that I currently have. It is supposed to allow you to cold smoke foods without any heat, unless you want to add heat to them by turning your smoker on.
I purchased this little doo-dad for about 60 bucks from Amazon.com. When I turned it on I let it season with some hickory wood, and it really puts out the smoke. So I asked myself, "I wonder how it would do with smoking, then Sous Vide?" So I decided to try an experiment and see how it works. I want to give you a recipe for a mouth-watering steak that was moist, tender, and had a great smoke flavor. As you are prepping your steaks set your actual smoker (or grill if you are doing indirect heat) to burn at 150 degrees. The smaller smoker I used about a cup of hickory chips.
I cooked a few steaks for dinner, but I want to give you the recipe that will be for one steak. You would just multiply this recipe by how many other steaks you are cooking.
Take Kosher salt, black pepper, garlic powder, and Pilleteri's seasoning and season evenly both sides of the steak.
For those who are wonder what is Pilleteri's, it is a rub/mariade I found in Wal-mart. It is almost like a dried Worcestershire sauce, with not a lot of sodium. Its great!
Place the steak in the preheated smoker or grill at 150 degrees and smoke for 45 minutes.This is what my multiple steaks looked like after taking them off. It gave a slight grey look to it. I could definitely smell the smoke.
Then place the steak in either a sealer bag or in a zip-loc bag, making sure all air has been removed from inside the bag. I preheated my Sous-vide machine in water to 135 degrees.
I placed them in the pre-heated water bath and cooked at 135 degrees for 1 1/2 hours.
Remove the steak from the sealer bag and pat dry with a paper towel on both sides. This allows the searing process to occur quicker.
Take a pan or skillet and heat to medium-high on the stove top. Spray with non stick spray and add 1 tablespoon of butter. Sear steak for one minute on each side.
The steak is fully cooked so you don't have to rest. Slice and enjoy! This is one of the best "non-charcoal grilled" steaks I have ever eaten. It is actually up there with a grilled steak.
Grass feed beef tends to be leaner and dries out quickly. However in this method the meat was moist and tender. It was great! It had a great beefy flavor.
I hope you try this. It may seem like a lot to make a steak, but with the time you cook it you reap the rewards!