Steaks? Been done or just plain crazy?

[Takamikey]

Anyone ever tried smoking steaks?  Something like a porterhouse?  I'm usually a chicken and ribs guy looking for some new fare

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[cookingdude555]

Steaks are a high heat meat, in my opinion.

[Walt]

Steaks aren't a problem but should be finished on the grill (reverse seared).  A brief period in the smoker until an IT of 120.  The smoke intensity desired will determine the cooking temp.  If you use 225, the individual steaks will have a brief amount of time in the smoker prior to reaching 120.  May want to try a lower smoker temp for more smoke penetration.  A whole filet is good to do this with.

CG555 is right that steak is a high temp cook.  However, i regularily, smoke many items @ low temp shooting for the addition of a subtle smoke flavor to add to the dominant flavor of my cooking profile.  I then add the high heat component to finish.

[DivotMaker]

There are some things that just aren't worth the hassle of smoking, in my opinion, and steaks are one of them!  I just throw a couple of chunks of mesquite or hickory on the Flavorizer bars of my old Weber gasser, and get the job done!  Adds a nice subtle smoke flavor, and the steaks always come out perfect!

[Pork Belly]

I agree with divot. I like steak on a hot fire, it never occurred to me to smoke one. I don't see the need. A properly marbled steak renders onto the hot grill. The rendered fat then smokes during the sear. This is all I need. But I am a firm believer in do what makes you happy.

[Walt]

I have only done this with a whole tendeloin.  It was very nice.  I will do it again.

[DivotMaker]

Absolutely, Walt!  Whole, uncut, steaks - ribeye, strip, tenderloin - would be fantastic slow-smoked and reverse-seared!  That's how I do prime rib, which is just a whole rib roast!

[Takamikey]

Cool may try a tenderloin or prime rib sometime soon

[DivotMaker]

Cool may try a tenderloin or prime rib sometime soon

Do a low-temp prime rib, with a reverse-sear - best prime rib you'll ever have!

http://smokinitforums.com/index.php?topic=1250.0

[Takamikey]

Hey Tony,  do you think "choice" meat would come out good using the technique you shared above?

[PhatterMike]

Beef? YES?
I did a Costco Trimmed Choice Tenderloin Saturday Night, it was off the charts, rubbed it w mustard & chopped garlic, added a small piece of pecan in box & cooked it @ 225 to an internal temp of 120, let it sit for 2 hours rubbed it with kosher salt & pepper and did a reverse sear on the grill... Wish I had picts, it truly was amazing.

Mike

[DivotMaker]

Hey Tony,  do you think "choice" meat would come out good using the technique you shared above?

You bet, Mike!  Most of the beef I do is Choice.  I really don't find much difference in Choice and Prime, except for the price!  Don't get me wrong, I had a Prime standing rib roast last year, but this year it's choice.  Sometimes, you just have to take what's available!

Choice is a better cut than Select, which most grocery stores carry. 

[PhatterMike]

I've agree Tony, I've tried both from Costco as well, CHOICE is all you need to pay for, I think its all about "marketing", I really don't think I could tell the difference if I had to do a blind taste test.