Smoked NY Strip Steak on Pit Boss Pellet Grill with Bacon-Onion Compound Butter

and today we’re going to load up somecherry pellets and this pit-bosstailgater and we’re going to smoke upsome New York strip steaks now pelletgrill is a perfect choice if you want tosmoke a steak and then finish it offover high heat or what a lot of peoplerefer to is reverse sear you can setthis temp down low like 180 190 degreesget a good smoke flavor on it then youcan pull that steak off crank it up andsear it so that’s what we’re gonna dotoday we’re gonna do this something alittle special with this steak we’regonna make a bacon and onion compoundbutter to go with it I hope you staywith me to make this bacon onion butteryou’re gonna need a Vidalia onion atleast that’s the kind I like I got somehalf a teaspoon of minced garlic I gotabout a tablespoon of chopped parsley Igot two slices of bacon then I fried upand chopped up finelyone stick of butter and I got about atablespoon of this minced by Dalia onionI don’t know if you got where these arenot like this little miniature right Ijust cut off a piece and then you canyou know go up and down and it minces itup real nice okay so what we’re going todo is put our onion in here alright andlet’s get this garlic in here parsleyand bacon and now you just want to mixthis up now this butter has been sittingout for about 20 minutes half hourit’s like 94 degrees here today so youknow it depends on you know if it’sinside and you’re in your house whereit’s air-conditioned if you’re going tolet it sit out it’ll take a little bitlonger than thisI’ve also when I’m in a hurry I’ve alsotaken the butter and put it in themicrowave for like 10 seconds all youwant to do is just get it all blended innicely okaythen as soon as it’s all mixed in wellyou just get yourself some cling wrapsaran wrap I’ve even used parchmentpaper that’ll work also okay just getyou a piece here out lay it out herelike so you can see I’m not a saran wrapexpert okay then we’re just going to putour butter on there I’ll tell you thatif there’s one thing you can do to kickup your steaks and some of your othermeals it’s a compound butter and you cansee just how quick that went togetherand how easy it is to make okay and nowwe just want to kind of squish it outabout the size of a stick of butterright like so I would have had an easiertime if I would have made a bigger pieceof saran wrap anyway we could make thiswork okayjust going to wrap that bad boy up likeso fold the ends over okay now we’regoing to put it back in the fridge whilewe smoked this steak and it’ll beperfect when the steak is ready I’ve gotto New York strips they were on sale inwith seven bucks a pound you can seethey’re about an inch thick there cametwo in a package a combined weight was1.8 pounds so that’s about 0.9 poundseach just for a binder just going to usea little olive oil I mean not even ahalf a teaspoon probably total you don’tneed a lot okay in fact that’s gonna beenough for both sides I think all rightnow let me get a paper towel and getthis oil off my hands okay yep you canjust season them kosher salt and pepperif that’s what you want I’m going to usethis for rivers coffee rub it’s got Ithink it’s got brown sugar salt coffeeand you can see it’s got a realbig grain to it I’ve used this quite afew times we love it and you know I knowsome people saying who coffee it’s avery faint coffee flavor and it’s notlike drinking a cup of coffee reallyadds a nice unique flavor to a steakokay so but again you don’t have to havethis you can have salt and pepper if youwant to know more about this rub I’llput a link I think it’s up here in theiCard so you can check it outokay we got them all seasoned up nowlet’s get these guys over to thispit-boss pellet grill I got this pitboss on the lowest setting you can go onthe smoked setting and it’s on the p4that makes it run at least it makes minerun about a hundred and eighty degreesand you can see I’m putting these steaksaway from where the you know the pelletscome in on down on this Ian it’s alwayshotter on my unit down here now I amgoing to get a temp probe into each oneof these guys want to cook them up toabout a hundred and five somewhere inthat range okay get that in get the lidclosed we’ll check on them 25 minutes orso it like I say what I’m really focusedon is not so much the time but thattemperature of about a hundred and fiveall right shut him in twenty minutesthey were a little under a hundred I putanother twenty on now they’re up to oneof them is 118 a little higher than Iwanted ones 124 okay so these may end upcloser to medium we’ll just have to waitand see so just want to get these let meput this down want to get these tempprobes out okay[Music]get these guys off of here all rightwe’re going to let them rest while I’mturning the temp up on this pit boss andlike I said before we had on the smokesetting now I’m going to turn it all theway up to high we’re gonna sear thesebad boys we’re going to use a searingfunction on this guy I’m gonna pull thisout away for a second okay we want tomove this plate over it[Music]there we go okay that’ll be good you cansee the fire coming up out of that badboy[Music]I’m just gonna shut the lid until itcomes up to temp you can see we got thepit-boss up to 500 degrees we’re gonnaput it over this searing side maybe letit go one minute each side flip it over[Music]it’s been approximately one minute okaygood these guys flipped over let thatfire burn down just a little I shouldhave had a spray bottle but I don’t okayjust one more minute maybe 45 secondswe’re gonna get these bad boys off ofhere it’s been about another 50 secondsall right let’s have a look I think whatwe’ll do is turn them a half turn andlet them go here another 20 seconds andthen get them off all right let’s getthese bad boys off of herelook at that perfect case just got oursteaks off we got that butter look it’sbeen in that fridge about 40 minutesroughly okay you can hear it’s nice andsolid for us okay now what I’m going todo is cut off couple pieces put it onthis these New York strips you can seethat bacon in thereokay let me get it on hereyeah doesn’t it look good now we’re justgonna let them rest for about tenminutes and then we’ll cut into one ofthem you can see our s it reads reading136 so you know that’s what I get fornot paying attention these are going tobe closer to medium so let’s get thistemp probe out we’re still going to giveit a taste medium or notsteaks me the rest here about tenminutes not going to say they’re goingto be closer to medium okay we’ll justcut this bad boy right down the middlenice and tender okay let’s cut off acouple pieces and then you could have alookyeah really juicy but they’re definitelymedium not medium rare okay it’s abazillion degrees here in for todaylike I say I let it go just a little toolong but look it’s plenty full of juiceokay we’re gonna get some of that bacononion butter on there really – mm-hmmokay so the pit-boss did an awesome jobcooking it at 180 it’s definitely got asmoky flavor to itjuicy you get that onion and the onionbutter they got a little bottle begginthere I got to tell you you know wemissed the meeting mayor mark butabsolutely delicious if you want itmedium rare pull it off when it’s 105 toone nine two one zero five two one nineFahrenheit and then do your sear andit’ll work out just perfectly thanks forwatching another one of our videos ifyou not subscribe I hope you hit thatsubscribe button hit the bell you’ll benotified of all of our new videos[Applause][Music][Applause]