New York Strip Steaks with Tuffy Stone and the new RFX MEAT™ wireless probe

Follow along as 5x World Barbecue Champion, Tuffy Stone, uses the brand new RFX MEAT wireless probe to grill up wagyu New York strip steaks with brown butter and bacon balsamic drizzle.

Shop:
RFX MEAT Kit: www.thermoworks.com/rfx-starter-kit/?utm_source=yo…
Tuffy Stone Rub: tuffystone.com/products/steak-night-prime-seasonin…

Recipe:

8 tablespoons salted butter (1 stick)
1/2 cup finely diced bacon
1/2 cup balsamic vinegar
1 bay leaf (optional)
1 tbsp peppercorns (optional)

In a small nonstick sauté pan melt 1 tablespoon of butter over medium to low heat. Add the bacon and cook for 5-7 minutes or until the fat is three-fourths rendered but the bacon is not yet crispy. Add the remaining 7 tablespoons of butter and cook stirring often for 3 to 5 minutes (until the butter smells nutty and turns brown).

Transfer the sauce to a heatproof container and let sit as until ready to use.

Clean your sauté pan and return it to medium-low heat. Add the vinegar (and optional peppercorns bay leaf) and cook, stirring continuously, for 5-7 minutes, until the vinegar has reduced by half. Be careful not to over-reduce the vinegar, as this will make it bitter. Strain out bay leaf and peppercorns if used.