Smoked Strip Friday Lunch Recipe

Prep steak

Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season both sides of each 8 oz NY strip evenly with kosher salt (about 1 tsp total), freshly ground black pepper and garlic powder. Lightly rub with 1 tablespoon olive oil to help seasoning adhere.

Prepare smoker: preheat smoker to a stable 225°F (107°C). If using a grill with indirect heat, set up for low-and-slow cooking and target the same temperature. Drain soaked wood chips and add to smoker box or coals.

Smoke the steaks: place steaks on the smoker grates away from direct heat. Insert an instant-read thermometer into the center of one steak. Smoke until internal temperature reaches 115–120°F (46–49°C) for medium-rare (approx. 25–35 minutes depending on thickness).

Finish over high heat (optional, for a seared crust): heat a cast-iron skillet or hot grill to high (500°F/260°C). Sear each side of the smoked steak 30–60 seconds per side until a browned crust forms and internal temp reaches 125–130°F (52–54°C) for medium-rare to medium. If you used a skillet, add the optional finishing butter and baste briefly.

Rest and slice: transfer steaks to a cutting board and tent loosely with foil. Rest 7–10 minutes. Slice thinly against the grain into 1/4-inch slices for serving.

Prepare potatoes: place peeled, cubed potatoes (1 lb) into a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon of the salt to the water.

Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain potatoes in a colander and return them to the hot pot for 1 minute to evaporate excess moisture.

Mash and finish: add 2 tablespoons unsalted butter, 1/2 cup whole milk (warmed), and 2 tablespoons sour cream (if using). Mash with a potato masher or ricer until smooth but still slightly fluffy. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; adjust to taste.

Keep warm: transfer mashed potatoes to a warm serving dish and cover until ready to plate.

Plate: spoon a portion of mashed potatoes onto the center of a warmed plate.

Arrange 8 oz worth of thinly sliced smoked NY strip fanned over or alongside the potatoes. Spoon any resting juices or a small pat of compound butter over the steak for sheen and flavor.

Garnish with chopped fresh parsley and serve immediately.