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Red Wine-Planked Peppercorn New York Strip Steaks get a hint of smoky flavor from the wet plank. A topping of roasted garlic, onions, red grapes, gorgonzola cheese and parsley is spooned onto the meat for the last five minutes of cooking. Photo by Sue Doeden

Which way to the grill? Steak on a plank kindles interest

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Two New York Strip steaks were cooking on a smoldering wooden plank on our grill on the deck. The smell reminded me of a summer campfire combined with the fragrance of the big pile of burning Christmas trees that our suburban fire department used to set aflame each year after the holidays. The smokiness that wafted through the air was infusing the slabs of beef on the grill with delicate flavor. It was my first attempt at grilling beef on a cedar plank. I was hoping for success.


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