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Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Posted by Susie B. on August 12, 2014

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Hey Traeger Nation. Let's talk steaks.

New York Strip Steaks, to be more precise. One of the most long-standing steak cuts on the market today, the New York strip tops the list of tastiest steaks for a slew of reasons. It is cut from the part of the cow called the short loin. This muscle doesn't do much work, and therefore is exceptionally tender. The strip steak has the perfect marbling of fat (not quite as fatty as a rib-eye and much more fatty than a tenderloin). If you're buying a T-bone, you're essentially buying a strip steak with the bone attached and a small portion of tenderloin. This cut of beef is very meaty and has a great beef flavor that is perfectly enhanced by Traeger's wood smoke.

Selecting the perfect steak: If you are going to a butcher, have them freshly slice your strip steaks to about 1 1/2 inches thick. Pick the steaks with the most amount of marbling (fat) because that marbling is what gives your steak the most moisture and flavor. If you are buying steaks that have already been sliced, be sure to select steaks that are bright red without any brown or grey areas. Shop for your steaks on the same day you plan to cook them. The fresher the steak, the brighter the flavor. Meat is really good at absorbing any odors you have lurking in your fridge and the longer they sit in there, even covered by plastic, the more unwanted flavors they absorb.

Preparing the perfect steak: Most recipes for steak will counsel that your allow your meat to come to room temperature before grilling to ensure even cooking. With a Traeger that is completely unnecessary. In fact, the opposite is true. The most smoke flavor is absorbed when the meat is cooler and since you will be smoking your steaks before cooking, they will slowly come up in temperature to even out before you put them on a hot grill. Immediately before putting your steaks on to smoke, season them liberally. Use the palms of your hands to press and massage the seasoning into the meat. This will help prevent the seasoning from falling off when you transfer the steaks to the grill grate. Now you're ready to cook!

The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Prep Time: 10 minutes
Cook Time: 30 minutes to smoke, 6-8 minutes to grill
Serves: 2
Recommended Pellets: Mesquite, Alder, Hickory, Oak

INGREDIENTS:
1 small yellow onion
1 (12 oz) package white button mushrooms
2 Tablespoons extra virgin olive oil
2 Tablebspoons unsalted butter
1 teaspoon salt
1/2 teaspoon cracked black pepper
4 New York strip steaks
Traeger Prime Rib Rub

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire.

Place the butter, olive oil, and sliced onions in a cast iron pan and place directly on the grill grate with the seasoned steaks. Close the lid and Smoke for 30 minutes.

Remove the smoked steaks to a separate plate and tent with foil.

Turn the temperature setting to High and add the mushrooms to the cast iron skillet. Season with the salt and black pepper. Cook the mushroom and onion mixture until soft.

Return the steaks to the hot grill and cook for 3-4 minutes per side for a rare steak. (For a great reference on cooking a steak to the perfect done-ness, check out this blog post!)

In the last minute of cooking, top the steaks with the grilled onions and mushrooms. Allow the steaks to rest for 6-8 minutes before cutting and enjoy!

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Printable recipe:

The Perfect New York Strip Steak with Grilled Onions and Mushrooms.docx (14.32 kb)