Jerked NY Strips on the grill

For dinner tonight I decided to jerk 2 Black Angus Strip steaks. I started out with 2 different jerk seasonings that were imported from the islands. I took the juice of half a "juice" orange, 1 Meyer's lemon, and 4 key limes. To this I added 1 tablespoon of oil, 2 tablespoon + 1 teaspoon of the seasonings. I pricked the steaks with a fork on both sides and marinated for 45 minutes while the grill got good and HOT!

I use a Jenn aire gas grill with a cast iron smoker box and filled the box with some good soaked hickory chips. When they were putting out plenty of smoke I quickly seared the steaks ( 600 degrees )on both sides, then cut everthing off except the burners the smoker box were on, placed the steaks dirrectly over the smoking chips. I lowered them to low, flipped the steaks once and pulled them off to sit for 5 minutes. Wendy (wife) said they were the best steaks I had cooked for her in our 8 years together. I think I may try either chicken or some nice sea bass next time.


Dennis in Cary

I've jerked pork, shrimp and chicken and grilled them---but never tried beef. It sounds well worth trying. Thanks, Dennis!

Wow that sounds good! Just curious though... How did ya keep the smoke from filling up your house? Have a good exhaust hood on top of the JennAir? (Or is that an outdoor grill you where using??)

Yep. it is an outdoor gas Jenn Air. I have grilled more with it and the smokerbox than I ever did using my old Weber kettle style. I can still smell/taste the steak now.


Dennis in Cary

quote:

Originally posted by DLnWPBrown

For dinner tonight I decided to jerk 2 Black Angus Strip steaks. I started out with 2 different jerk seasonings that were imported from the islands. I took the juice of half a "juice" orange, 1 Meyer's lemon, and 4 key limes. To this I added 1 tablespoon of oil, 2 tablespoon + 1 teaspoon of the seasonings. I pricked the steaks with a fork on both sides and marinated for 45 minutes while the grill got good and HOT!

I use a Jenn aire gas grill with a cast iron smoker box and filled the box with some good soaked hickory chips. When they were putting out plenty of smoke I quickly seared the steaks ( 600 degrees )on both sides, then cut everthing off except the burners the smoker box were on, placed the steaks dirrectly over the smoking chips. I lowered them to low, flipped the steaks once and pulled them off to sit for 5 minutes. Wendy (wife) said they were the best steaks I had cooked for her in our 8 years together. I think I may try either chicken or some nice sea bass next time.


Dennis in Cary

I don't know how they tasted, but your description had me drooling long before you took them off of the grill.