Grilled Strip Steak with Compound Butter

Chef Tom takes us back to basics as he fires up the Yoder Smokers YS640s Pellet Grill and walks us through the process of preparing the perfect Grilled Strip Loin and how to make it even better with a delicious compound butter!
Full recipe:


26 replies
  1. Roger Eriksen
    Roger Eriksen says:

    Big blob of pure fat on the lower end & you pop that into your mouth? I end up with a big pile o fat trimmings that my wife won't even feed to the cat. Not good enough of a friggen' cat, NOT good enough for me. Yuck! Great cooking method though.

  2. Blake Kueffer
    Blake Kueffer says:

    Haha. Hey Chef Tom. Sam the Cooking guy bought a Traeger. Now he is copying your videos.

    Not trying to be a smart aleck, but his chicken lollipop video raises my suspicions.

    Thank you for all of your good work. Also Chef Britt. You have to keep your eye on those Cali folks.

  3. B
    B says:

    Looks delicious (and I really enjoy all of your videos). A question: might steaks be better salted overnight, and then, in a reverse sear style, smoked to 110 before finishing over direct heat to 125 or so? That is what I do for Americanized Agentine asados on my BGE. Really want to see something similar on a YS, if only to convince my wife that we need a second grill in our life.


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