American Wagyu Strip Steak

My daughter and son-in-law live in a condo. No open fire grilling is permitted. Trying to make great steaks is a challenge. This is my way to cook when visiting. GE makes an incredible product called the Profile Indoor Smoker. It makes a great substitute for a outside unit. Some reviews claim it doesn't replicate an outdoor one, but I find it produces great smoke flavor. This technique also works with other beef products. The smoke level is turned down from where I do ribs or pork, but I am looking for a hint of smoke flavor duplicating being cook on a grill.

Ingredients:

2 one pound American wagyu strips,

salt, and pepper to taste. That's it!

Begin by bring the steaks to room temperature. Salt and pepper them while they are warming.

Preheat the smoker to 200 degrees with the smoke level set to 3.

Once preheated, place the steaks on the middle rack. I set the desired internal temperature at 120 degrees. We like our beef on the rare side. Don't worry you can set it any what ever temperature you want.

I don't recommend going past medium, the meat will begin to tighten up.

Preheat a skillet to medium high heat. Add a neutral high temperature oil. I used avocado oil.

When the desired internal temperature is reached, remove the steaks and add them to the skillet.

Heat on each side one to two minutes to form a nice crust. Flip the steaks often to get a uniform crust on both sides. Remove them from the pan

Cover the steaks with foil and allow to rest about five minutes.

Slice across the grain and enjoy!