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New York Strips with Herbed Caper Sauce




Difficulty:Easy
Prep Time:2 Hours
Cook Time:75 Minutes
Serves:16

Nutritional Information

This NY Strip is smoked whole and served with a herbed caper sauce.

Ingredients

  • For The Sauce:
  • 1/2 ounce packed fresh basil
  • 3 whole scallions, sliced
  • 1 small clove garlic, lightly crushed
  • 1 teaspoon finely grated lime zest
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup cornichons, coarsely chopped
  • 2 ounces fresh flat-leaf parsley
  • For the Beef:
  • 4 pounds NY strip, trimmed
  • Kosher salt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 medium clove garlic, mashed to a paste
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 1 teaspoon finely chopped fresh thyme
  • Freshly ground black pepper
  • smoking wood of choice

Directions

  • 1. For the Sauce: Pulse the parsley, basil, scallions, garlic, zest in a food processor until finely chopped.
  • 2. With the motor running, add the oil through the feed tube and process until well blended. Add the cornichons, capers, lime juice, and hot sauce and pulse until finely chopped. Add mayonnaise. Season to taste with salt, lime juice, or hot sauce.
  • 3. For the Beef: Season the NY strips with salt and pepper. Refrigerate 2 hours.
  • 4. Preheat the Egg to 225º using indirect heat and smoking wood of choice. Smoke the beef for 1 hour. Rub the beef all over with the dijon sauce. Let rest for 15 minutes before slicing into steaks
  • 5. While the steak is resting, convert the Egg to direct heat, with a cast iron grate, and bring the temperature up to 425º using direct heat. Grill the steaks for 3-4 minutes per side or until desired doneness. Let rest another 15 minutes before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828