Note: This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
When Valentine’s Day comes up, Mrs. Learning to Smoke and I like to stay home for dinner and avoid the crowds. You best believe I work the grill for these occasions! I tend to do some sort of surf n’ turf and it is a hit every year. With that “special occasion” feeling in mind, I share with you this dinner idea for two that is certain to be a winner for you and special someone (or if you are alone on Valentine’s and are very hungry for two full plates. I don’t judge). For this post I have teamed up with Certified Angus Beef to make this reverse seared New York Strip steak and smoked buttery shrimp (which is a recipe that is also on my website).
What is reverse searing?
For those of you that follow me on Instagram (@learningtosmoke), you will see that I frequently preach the gospel of reverse searing steaks. With a traditional sear, you crank up the high heat on the grill/skillet and cook both sides of the steak on the outside, then throw it in the oven to let it finish cooking on the inside. When you reverse sear, you slow cook the steak first and THEN sear to finish. Since this is a barbecue page, you best believe I love to smoke the steak using indirect heat on the grill. Doing this lets me infuse that wood smoke flavor into the steak before searing to lock in those juices and create that tasty, savory crust on the outside.
If the traditional sear is how you have always done it and don’t want to change, that’s fine. But if you’re willing to try new things and enhance the flavor of your steak, then give reverse sear a try!
Choosing the right New York strip steak
The New York strip steak comes from the short loin of the cow and is a tender, leaner cut. When looking for a flavorful New York strip steak (or any steak for that matter), make sure to pick the one (or two in this case) that have the most fat interwoven into the meat. Unlike the hard fats on the outside of the steak, these intramuscular fats render into the meat and add some juicy flavor. Also, the thicker the steak the better. Don’t settle for anything less than one inch because that’s just an appetizer.
Reverse sear the New York strip steak
Now that we’ve covered what it means to reverse sear (for more info on the subject check out my Reverse Searing 101 post) and you have your New York strip steak picked out, let’s get started!
Before prepping the steaks, I like to get my grill/smoker going with indirect heat so it can get up to the desired temps in the interim. I usually go 225F for steaks, but since I’m using my grill for both the steak and the shrimp, I aim for 250F.
For this steak, I’m combining three seasonings: 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/4 teaspoon garlic powder. I put them in a small container and mix. Then I grab some with my fingertips and sprinkle on the New York strip steak. I flip the steak over and repeat the process.
When the grill is up to temps (or at least close), I open it up and lay the steaks on the grill grates and let the smoke and low heat do their magic. For smoking wood flavor on steak, I like oak, pecan, or hickory. The length of time to cook varies on size and thickness. Since these were one inch at 250F, they took about 40 to 45 minutes to get to around 130F.
Now that this part is done, it’s time for the sear! I love searing in the cast iron skillet because the the entire surface of the steak will get touched and develop that crust, which adds flavor. Speaking of crust and flavor, another reason I like searing in a cast iron skillet is that adding extra ingredients into the skillet will enhance the flavor of your steak even more! I’m going with a Tablespoon of butter, a clove of garlic, a sprig of rosemary, and a sprig of thyme. Give the steak about two minutes on both sides and that should do the trick!
Rest then serve
An underrated part of cooking steaks is letting the meat rest before serving. This gives the meat time to relax and let juices settle in. Wait about 10 to 15 minutes before slicing. It will be worth it I promise.
The smoked buttery shrimp!
We can’t forget the other half of this dynamic duo: the smoked buttery shrimp! This shrimp recipe has been my most popular recipe on my website for a while now. Combining the shrimp with five other ingredients, and a little smoke from the pecan wood, these turn the shrimp from Clark Kent into Superman!
Six ingredients, starting with the shrimp
The shrimp I buy in the fresh seafood section of my local grocery store comes with the vein removed along the back (shell split along the back to remove vein). When getting it ready for this recipe, I like to leave the tail on. It’s like a little shrimp handle for me and I think provides a nice aesthetic, as well. With that said, get an 8×8 foil pan and start lining the de-shelled (and de-veined) shrimp in the pan. Since we hare doing 15 shrimp, I do three rows of five.
The five remaining ingredients
I melt a stick of butter in a separate bowl and mix a clove of minced garlic with it, then pour the mixture into the foil pan, covering the shrimp. Next I sprinkle some of my favorite rub on the shrimp (feel free to use your favorite rub for these, too. Or a simple salt and pepper mix will do) and then I squeeze a quarter of a lemon all over the pan. I finish with taking two sprigs of rosemary and laying them in between the rows of shrimp laid out.
Smoking that good stuff
With the grill at 250F using indirect heat, I place the tray in and check it after 25 minutes. You will know when they are done when they turn from gray to orange. Keep in mind that if they overcook, they will be rubbery to the bite. If you want to get technical, use your digital thermometer and aim for about 120F internal for the best bite.
NOTE: you can smoke both the steak and the shrimp in the same grill at the same time as needed.
- For the steak:
- 2 New York strip steaks, at least an inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 Tablespoon butter
- 1 clove garlic
- 1 sprig rosemary
- 1 sprig thyme
- For shrimp:
- 15 large shrimp, uncooked
- 1/2 Cup butter, melted
- 1 clove garlic, minced
- 1/4 lemon, squuezed
- 1 Tablespoon seasoning
- 2 sprigs rosemary
- Preheat grill/smoker to 250F with indirect heat using pecan wood. While that is happening, combine mix of kosher salt, pepper, and garlic powder into small bowl to mix. Sprinkle over both sides of New York strip steaks.
- Place steaks in grill and let cook for 40 to 45 minutes. Remove when internal temps reach 130F.
- In a cast iron skillet (up to searing temps), place butter, garlic clove, rosemary and thyme. Mix and place steaks in skillet, allowing two minutes of searing on each side. Remove, rest 10-15 minutes, then slice and serve.
- For shrimp, rinse, de-shell and de-vein as needed. In a small bowl, melt stick of butter and mix in clove of minced garlic. Set aside.
- Place shrimp in three rows of five in an 8x8 pan. Pour butter and garlic mixture in pan. Sprinkle rub on shrimp, then squeeze lemon and add sprigs of rosemary in between rows of shrimp.
- Put pan of shrimp in grill at 250F for 25 minutes or until shrimp turn orange. Remove, rest for a few minutes, then serve.
You can cook the shrimp and steak in the grill/smoker at the same time. The recipe has been adjusted to help the process go quicker.
If you have extra time, let the seasoned steaks rest about 20 minutes before putting in grill. This helps the meat absorb the seasonings before cooking, enhancing flavor.
Feel free to substitute pecan wood for smoking wood of your choice.
Look for good marbling on New York strip steak. It is a leaner cut, so the more marbling you can get the better.
Serving Size:6 oz (3 oz steak, 3 oz shrimp)
Amount Per Serving: Calories: 400 Total Fat: 24g Saturated Fat: 11g Cholesterol: 256mg Sodium: 850mg Carbohydrates: 1g Sugar: 0g Protein: 41g