Smoked Strip Steaks with Blue Cheese-Wine Sauce
Beef strip steaks smoked low and slow, then seared to medium-rare doneness and topped with a warm blue cheese and white wine pan sauce. The smoking process infuses deep, complex flavors while the quick pan sauce adds tangy, umami richness. Serve over crisp salad greens for an elegant dinner that impresses without requiring advanced skills. This version combines two cooking methods for maximum flavor development and restaurant-quality results at home.
Ingredients
- 2 beef strip steaks, boneless, 1-inch thick, about 1 pound each
- 2 teaspoon paprikasmoked paprika1:1Full guide →
- 1 teaspoon freshly ground black pepper
- ½ teaspoon salt
- 4 cup mixed salad greensspinach or arugulasame amount
- 2 ounce crumbled blue cheesegoat cheese or fetasame amountFull guide →
- ¼ cup white winebeef brothsame amountFull guide →
- 1 teaspoon minced garlic
Instructions
- 1
Add wood chunks, chips or pellets to smoker according to manufacturer's instructions and preheat to 225°F.
- 2
Combine paprika, pepper and salt in a small bowl.
- 3
Coat steaks with spice mixture.
- 4
Place steaks in smoker according to manufacturer's instructions and set timer for 15 minutes depending on desired smoke flavor.
- 5
Carefully remove steaks from smoker when done.
- 6
Preheat a 12-inch nonstick skillet on medium heat until hot.
- 7
Add steaks and cook, turning occasionally, until internal temperature reaches 145°F for medium-rare or 160°F for medium doneness.
- 8
Remove steaks from skillet and keep warm.
- 9
In the same skillet, heat cheese, wine and garlic, stirring often, until cheese melts.
- 10
Thinly slice steaks and place on salad greens.
- 11
Drizzle with blue cheese-wine sauce as desired.
Tips
Smoking at 225°F is low and slow; monitor internal temperature with a meat thermometer to avoid overcooking. The 15-minute smoke timer is variable based on desired intensity.
Remove steaks from the skillet a few degrees before target temperature since residual heat will continue cooking them. Resting ensures juicier meat.
Use a dry white wine for the sauce; acidic varieties like Sauvignon Blanc or Pinot Grigio balance the richness of blue cheese.
Good to Know
Cooked steaks can be refrigerated in an airtight container for up to 3 days. Reheat gently in a low oven to avoid drying out. Store sauce separately.
Prepare spice mixture up to 1 day ahead. Coat steaks and refrigerate up to 4 hours before smoking. Sauce must be made fresh.
Serve immediately after slicing and plating to keep steaks warm. Drizzle sauce just before serving so greens remain crisp.
Common Mistakes
Do not skip the meat thermometer to avoid overcooking; rely on temperature, not appearance.
Do not skip resting after searing to avoid dry, tough meat.
Do not let the sauce boil vigorously to avoid breaking or becoming grainy.
Substitutions
FAQ
Can I make this without a smoker?
Yes. Skip the smoking step and apply a liquid smoke rub or add smoked paprika to the dry spice mixture. Sear the steaks in the skillet for 12-15 minutes as directed. Flavor will be less complex but still delicious.
What if I prefer my steak more well-done?
Cook to 170°F internal temperature. The meat will be less tender and juicy, so reduce cooking time slightly or it may toughen. The blue cheese sauce remains the same.
How long can I keep the cooked steaks?
Refrigerate cooked steaks in an airtight container for up to 3 days. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently in a 275°F oven for 10-15 minutes.