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"Smoked, Steak May Never Be the Same"

New York Times 

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Smoked, Steak May Never Be the Same

At Morgan’s Brooklyn Barbecue, steak is bathed in smoke before it’s finished on a grill.

By Florence Fabricant

  • July 16, 2018

There’s barbecue, low and slow, and then there’s grilling, hot and quick. Now, both methods meet in an unusual approach taken by Cenobio Canalizo, the chef at Morgan’s Brooklyn Barbecue. The result is smoked steak, so delicious that it made me wonder why anyone would cook a steak any other way. The steak, a boneless prime New York strip is smoked with a dusting of smoked salt for about 20 minutes in a regular smoker alongside brisket and ribs. Then the steak is set aside. Later, to order, it’s finished on the grill and served sliced with more smoked salt. The meat has a subtle, alluring woodsy char in its aroma and flavor. Mr. Canalizo said the method would work for a bone-in steak and, with about 45 minutes in the smoker, a double porterhouse or rib-eye. Try it at home.

Smoked steak, $33 for 14 ounces, Morgan’s Brooklyn Barbecue, 267 Flatbush Avenue (St. Marks Avenue), Prospect Heights, Brooklyn, 718-622-2224,

Risk it for our brisket.

Morgan’s is more than just good food. Morgan’s is good atmosphere, good drinks, a spot at the bar, and always a game on the TV. If you were to walk into any good barbecue joint in the central Texas area, we hope you would find the same neighborhood atmosphere of locals and out-of-towners all enjoying the day the way you will here. Come for the food, stay for a drink or two at the bar, or enjoy the outside patio with friends over a cold pitcher of Shiner and the best chips and queso in all of New York City. With Texas-sized love for the best city on planet earth, Morgan’s wants to be your neighborhood stop for beer and barbecue.

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