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Jean-François Burman
by Jean-François Burman

Cherry-Smoked Bourbon
New York Strips



  1. Preheat your grill for direct grilling at high temperature;
  2. With a marinade injector, inject about 2 oz of bourbon into each steak at different places;
  3. Toss the wood chips on the hot coals and place the steaks on the grill over direct heat. 2 to 3 minutes per side for a rare to medium rare steak and 4 to 6 minutes for medium to medium well;
  4. Season the steaks with coarse sea salt and freshly cracked black pepper.

Suggestion: Serve with an “au jus” sauce made from beef broth, melted butter and seasonings.

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