Started by cold smoking some strip steaks on my MAK 2 Star General using the Super Smoker Box accessory. See Cold Smoked New York Strip Steaks post. Refrigerated the hickory cold smoked steaks for a day to allow the smoke to mellow out through the meat. Setup the MAK 2 Star for direct cooking by uncovering the Flame Zone and using a Searing Grate. Set the MAK 2 Star to HIGH and preheated the pit with Pacific Pellet Hickory Gourmet barbecue wood pellets. Pit temperature reached 475ºF plus which is ideal for grilled cold smoked strip steaks.
Removed the steaks from the refrigerator 30 minutes before grilling to allow them to come to room temperature. Rubbed the steaks with roasted garlic extra virgin olive oil and seasoned them with Pete's Western Rub. You'll find the recipe/ingredients for the rub in my upcoming Ulyses Press The Wood Pellet Smoker and Grill Cookbook coming out in the Spring of 2016 just in time for barbecue season.
Grilled the steaks for ~ 3 minutes, rotated them 90º to get the cross hatch grill marks, and grilled for an additional 2-3 minutes before flipping. Once flipped, grill the steaks for 3 to 7 minutes until cooked to your preference. Use a digital thermometer to check your Internal Temperature. I find that 135ºF gives me a nice medium rare steak. Rest the steak loosely under a foil tent for minutes before wolfing it down!
Served steamed fresh green beans and a loaded ultimate infrared baked potato with the grilled cold smoked steak.
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