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Sweet Smoky Applewood-Rubbed Strip Steaks with Southern Cornbread Stuffing
Prep time: 30 min
Cook time: 1 hr 45 min
Featured Omaha Steaks Product
- 4 Omaha Steaks Boneless Strip Steaks
- 4 Tbsp. Sweet Smoky Applewood Rub
- 2 tsp. chopped chives for garnish
- 1/2 recipe Southern Cornbread Stuffing with Andouille Sausage
(serves 8 - 10)
- 2 oz. butter, unsalted
- 1/2 cup yellow onion, minced
- 1 teaspoon garlic, minced
- 1 cup Andouille sausage, 1/4-inch cubed
- 3 cups chicken or turkey broth, reduced by half
- 2 Tbsp. chicken or turkey base
- 1 tsp. Sweet Smoky Applewood Rub
- 1/4 cup parsley, minced
- 2 Tbsp. fresh sage, minced
- 1 cup pecan pieces, toasted
- 8-inch square pan cornbread
- Preheat grill on high.
- Thaw and blot dry steaks.
- Generously rub both sides of the steaks with Sweet Smoky Applewood Rub. Continue until all the rub is on the steaks.
- Spray the rubbed steaks with food release spray.
- Place the steaks on the heated grill and grill to desired doneness. For medium-rare steaks, about 5 minutes on the first side and 4 minutes on the second side.
- Remove steaks from grill and garnish with sprinkled chopped chives.
- Prepare cornbread the day before using your favorite mix.. Cut into 1-inch cubes and let dry out overnight un-wrapped
- In a braising pan melt butter and sauté onion and garlic until onion is transparent.
- Add Andouille sausage, and Sweet Smoky Applewood rub and cook well.
- Add the broth and bring to a boil.
- Combine hot ingredients with corn bread cubes, parsley, and sage. Mix well.
- Put in a pan, cover with foil and bake at 350 degrees for about 30 minutes.
Savings shown over aggregated single item base price. Photos are exemplary of product advertised.
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