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Steak Sandwich w/ Mustard Sauce

This recipe comes from our friend Dylan and while it’s simple to make, the flavor is absolutely remarkable. The reverse-seared New York strip steak is dressed with the mildly bitter, peppery flavor of arugula and a homemade mustard sauce that melds together for a savory sandwich with a subtle zing. In Dylan’s words, “There’s nothing like a classic steak.. but pair it with this mustard sauce and a nice baguette, and you create an flavor experience I GUARANTEE you won’t forget!!”


Recipe by @dylank_official on instagram
If you want a video tutorial check him out at:
https://www.instagram.com/dylank_official

INGREDIENTS

  • NY Strip Steak
  • Seattle Butcher's Wife Salt
  • Fresh Ground Black Pepper
  • Garlic Powder
  • Dijon Mustard
  • Whole Grain Mustard
  • Shallots
  • Garlic
  • White Wine
  • Beef Stock
  • Heavy Whipping Cream
  • Worcestershire Sauce
  • Coarse Ground Pepper
  • Salt
  • Toasted Fresh Baguette
  • Arugula
  • Olive Oil

INSTRUCTIONS

  1. Set your Yoder Smokers YS640S pellet grill to 250°F
  2. Season the steak liberally with your favorite SPG rub
  3. Place steak in grill on the upper cooking shelf, away from the flame, and let it cook until 120°F internal
  4. While steak is cooking prepare the mustard sauce
  5. Sautee half a shallot and garlic (diced finely) in butter
  6. Deglaze pan with a dash of white wine
  7. Add 1Tb of whole grain and dijon mustard into the mix
  8. Add 1 1/2 cup of beef stock and reduce
  9. Add in a little heavy cream to richen the sauce
  10. Reduce then add Worcestershire sauce and season to taste with salt and coarse pepper
  11. When steak reaches an internal temp of 120°F, crank the YS640S up to 600°F but leave the lid open
  12. Once the flames are ready, sear the steak directly over the fire or a preheated hot skillet until 130F for a perfect medium
  13. Remove the steak from the grill and let it “rest” in the kitchen on a cutting board
  14. Now toast your bread and spread a layer of sauce on the bottom bun, then add arugula with olive oil
  15. Slice the steak and build your sandwich with drizzle a bit more sauce across the meat
  16. Enjoy!!
176 Views | 0 Comments

Steak Sandwich w/ Mustard Sauce

This recipe comes from our friend Dylan and while it’s simple to make, the flavor is absolutely remarkable. The reverse-seared New York strip steak is dressed with the mildly bitter, peppery flavor of arugula and a homemade mustard sauce that melds together for a savory sandwich with a subtle zing. In Dylan’s words, “There’s nothing like a classic steak.. but pair it with this mustard sauce and a nice baguette, and you create an flavor experience I GUARANTEE you won’t forget!!”


Recipe by @dylank_official on instagram
If you want a video tutorial check him out at:
https://www.instagram.com/dylank_official

INGREDIENTS

  • NY Strip Steak
  • Seattle Butcher's Wife Salt
  • Fresh Ground Black Pepper
  • Garlic Powder
  • Dijon Mustard
  • Whole Grain Mustard
  • Shallots
  • Garlic
  • White Wine
  • Beef Stock
  • Heavy Whipping Cream
  • Worcestershire Sauce
  • Coarse Ground Pepper
  • Salt
  • Toasted Fresh Baguette
  • Arugula
  • Olive Oil

INSTRUCTIONS

  1. Set your Yoder Smokers YS640S pellet grill to 250°F
  2. Season the steak liberally with your favorite SPG rub
  3. Place steak in grill on the upper cooking shelf, away from the flame, and let it cook until 120°F internal
  4. While steak is cooking prepare the mustard sauce
  5. Sautee half a shallot and garlic (diced finely) in butter
  6. Deglaze pan with a dash of white wine
  7. Add 1Tb of whole grain and dijon mustard into the mix
  8. Add 1 1/2 cup of beef stock and reduce
  9. Add in a little heavy cream to richen the sauce
  10. Reduce then add Worcestershire sauce and season to taste with salt and coarse pepper
  11. When steak reaches an internal temp of 120°F, crank the YS640S up to 600°F but leave the lid open
  12. Once the flames are ready, sear the steak directly over the fire or a preheated hot skillet until 130F for a perfect medium
  13. Remove the steak from the grill and let it “rest” in the kitchen on a cutting board
  14. Now toast your bread and spread a layer of sauce on the bottom bun, then add arugula with olive oil
  15. Slice the steak and build your sandwich with drizzle a bit more sauce across the meat
  16. Enjoy!!
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