May 27th, 2016
From Weber's New American Barbecue: A Modern Spin on the Classics by Jamie Purviance.
Soak the wood chips in water for at least 30 minutes
Prepare the grill for direct and indirect cooking over medium-high heat (about 450°F).
In a small disposable foil pan combine the shallot quarters, oil, and paprika. Drain and add one handful of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, place the foil pan with the shallot over indirect medium-high heat, close the lid, and cook until the shallot is tender, about 40 minutes. Transfer to a cutting board and let cool for 10 minutes. Mince the shallot, transfer to a small bowl, and add the remaining butter ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, mixing thoroughly. Refrigerate, covered, until firm. Remove from the refrigerator about 10 minutes before serving.
Lightly brush both sides of the steaks with oil and season evenly with 2 teaspoons salt, ½ teaspoon pepper, and the garlic powder. Allow the steaks to stand at room temperature for 30 to 40 minutes before grilling.
Drain and add the remaining wood chips to the charcoal or smoker box. When smoke appears, sear the steaks over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once. Then move the steaks over indirect medium-high heat, close the lid, and continue cooking to your desired doneness, 12 to 14 minutes more for medium rare. Remove from the grill and let rest for 3 to 5 minutes. Serve warm, topped with the butter. 2 / 2