Instructions / Assembly

23
THE TECHNIQUES
SEARING
SEARING
Dry-Rubbed New York Strip Steaks
INGREDIENTS
Serves 4
4 New York strip steaks
1 to 2 inches thick
4 tablespoons melted
clarified butter (or regular
unsalted butter)
Dry Rub:
1 tablespoon sea salt
1 teaspoon cracked
black pepper
½ teaspoon paprika
½ teaspoon granulated garlic
½ teaspoon finely
ground coffee
¼ teaspoon ground
cayenne pepper
1 Preheat your Kamado Joe grill. Place the
cooking grate directly above the hot coals. Place
a heat deflector on the opposite side with a grill
grate above the heat deflector. Allow the grill to
reach 500°F (260°C).
2 While the grill is preheating, combine the dry
rub ingredients, mix well and set aside.
3 Melt the clarified butter or unsalted butter.
Dredge cold steaks in the melted butter, coating
both sides of the meat. Sprinkle the dry rub
liberally on both sides of each steak. Allow
the steaks to sit on the counter while the grill
continues to preheat.
4 Once the grill is preheated, place steaks on
the direct heat side grate or griddle for 2 minutes
to achieve a nice sear. Flip the steaks and sear
for another 2 minutes.
5 Carefully remove the cooking grate and install
the heat deflector. Re-install the cooking grate
and continue to cook until you reach your desired
level of doneness.
Preparation: 30–60 mins.
Cooking: 10 mins.