- - 4 KC strip steaks
- - Sweetwater Spice Tres Chiles
- - Cattleman’s Grill Tri-tip Seasoning
- - 1 tbsp. olive oil
- - 2 shallots, finely chopped
- - 1 ½ cups ruby port
- - 2 cups beef stock
- - 1 cup heavy cream
- - ¼ cup capers, rinsed and coarsely chopped
- - 2 tsp. white wine vinegar
- - salt and pepper, to taste
Place the steaks in a zip-top bag with the Sweetwater Spice Tres Chiles. Marinate according to Sweetwater’s instructions. Preheat your Yoder Smokers YS640 Pellet Smoker to 450ºF set up with GrillGrates.
Meanwhile, heat the olive oil in a Lodge Logic 12? Cast Iron Skillet on medium. Add shallots, stir while cooking for about one minute. Add port and bring to a boil over medium-high heat. Cook until mixture is reduced to about ¼ cup, 5–6 minutes. Add beef stock; boil until syrupy, 10–12 minutes. Remove skillet from heat; whisk in heavy cream. Return skillet to medium heat; boil gently until thickened, 6–8 minutes. Stir in capers, vinegar, and salt and pepper to taste. Hold warm to serve.
Remove the steaks from the marinade. Wipe excess marinade off with a paper towel. Season with Cattleman’s Grill Tri-tip Seasoning. Rest 5 minutes.
Grill steaks on one side for about five minutes. Flip and grill until internal temperature reaches 125ºF. Check the temperature with an instant read thermometer like the Maverick PT-100. If steaks are taking on too much color, move to a more indirect grilling area. Rest steaks five minutes. Serve topped with port caper sauce.