Smoked Strip Steaks

Directions

1. 1
   Soak wood chips in water 30 minutes; drain.
2. 2
   Combine pepper, garlic powder, salt, and mustard, and rub evenly over both sides of steaks. Place coated steaks in a large zip-top plastic bag; add Worcestershire sauce. Seal and shake to coat. Marinate in refrigerator 30 minutes.
3. 3
   Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
4. 4
   Heat a large, heavy skillet over high heat. Remove steaks from bag, and discard marinade. Coat pan with cooking spray. Add steaks to pan; cook 1 1/2 minutes on each side or until browned. Remove from pan.
5. 5
   Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat the grill rack with cooking spray, and place on grill. Place steaks on grill rack over foil pan on unheated side. Close lid; cook 1 hour and 15 minutes or until a thermometer inserted into steak registers 145° (medium-rare) or until desired degree of doneness. Remove steaks from grill; cover and let stand 5 minutes. Cut steaks across grain into thin slices.