Steak In-House

Douglas fir cold-smoked tenderloin.

You can’t always hop in the car and hit the road for your steaks, and sometimes making beef in-house is the only option. But don’t fret—this recipe will make you the hit of your next BBQ.

4 - 8oz. Montana Wagu tenderloin steaks
1 stick softened, unsalted butter
2 Tbsp. fresh Italian parsley, finely chopped
1 Tbsp. fresh chives, sliced
1 Tbsp. ground Douglas fir needles
4 cups packed Douglas fir needles

Herb Butter
Mix together the chopped herbs and fir needles with the softened butter. Roll butter into a tube in waxed paper and place in fridge.

Cold Smoking
Rub steaks with course sea salt and black pepper. Place on a rack over a shallow pan with ice. Do not let the steak touch the ice. Prepare charcoal off to one side of BBQ. Place ice pan with steaks on the grill on opposite side away from coals. Pour four cups needles over coals and quickly cover lid with vent over steaks. Crack vent on top to draw smoke across steaks. When smoke stops, lift lid and remove steaks.

Spread coals evenly over bottom of grill and grill steaks approximately three minutes per side or to 130 degrees, medium rare. Remove butter from fridge. Cut four, quarter-inch slices of butter and place one atop each steak before serving.

Teresa Ax owns the Rockin’ TJ Ranch in Bozeman.