Heard of cold smoked steaks? No? We hadn’t either until we tried the delicious Cold Smoked Ribeye and Striploin steaks from Urban Butcher. Wonderfully tender, but full of delicate smoky flavour, if you haven’t tried Urban Butcher’s Cold Smoked Steaks – you’re seriously missing out.
Between the two cuts, we had two thoughts on favourites. Firstly, we loved the beautiful marbling and tender cut of the ribeye. Not to say the striploin isn’t also incredible, I just really love a good ribeye, so it really is personal preference as to which you will prefer. Secondly, our striploin was actually and end cut – which meant 3 of the 4 sides had the delicious seasoning and a more intense smoky flavour, which we LOVED. Now, if you are looking for something more subtle, I would say ask for a middle piece regardless of cut, and if you are looking for a more intense smoke, try the end piece.
We paired this with our version of potato salad – much lighter, with lots of herbs and a lovely fresh vinaigrette. This cuts the richness of the steak and stands up to the weight of the meat without being too heavy.
2 cold smoked steaks from Urban Butcher
Salt and pepper to taste
For the potato salad:
400g baby potatoes, cut in half
1 cob of corn
1/4* cup parsley, chopped
1/4* cup mint, chopped
1/4* cup basil
1/2 tsp dried dill or 1/2 tbsp fresh dill, chopped
1/8 cup apple cider vinegar
1/4 cup olive oil
1/2 tbsp chopped garlic
1/2 tsp smooth dijon mustard
Salt and pepper to taste
*Feel free to add more herbs if you like. Add it to the level that you like. I love LOTS of herbs, so I add more, but you can tone it down for others who want it a little more balanced.
Start by preheating the barbecue to about 425F (medium-high heat). Pat dry your steaks and season them with salt and pepper. Set aside.
In a large pot place the potatoes and corn. Add water to just above the potatoes, but enough so the corn is just floating. Bring to a rolling simmer over medium-high heat. Cook until the corn is done, flipping every few minutes, and remove the corn. Continue to cook until the potatoes are soft (about 10 mins), then drain and set aside to cool slightly.
Meanwhile, once your barbecue is up to heat, sear the steaks 3-4 mins a side or until the internal temperature reaches about 120F (medium rare). Remove from the barbecue and set aside to rest for 5 mins for them to reabsorb the juices. To serve the steak, you can either pre-slice (like we did) or you can serve per person.
Once the corn is cool enough to touch, cut the kernels off the cob by placing the cob up on one end and running your knife down the side to cut at the bottom of the kernel. Repeat around the cobs until all kernels are off the cob. In small bowl, combine the dill, apple cider vinegar, olive oil, garlic and mustard in a bowl. Whisk together (with a whisk or fork) until combined.
Add the corn, parsley, mint, basil and sauce to the potato pot. Mix together thoroughly and season with salt and pepper. Serve with your warm steaks.