Not much on steaks

[SmokinSusie-Q]

I think I looked through 13 pages on beef to find whatever was available on smoking steaks.  Not much and quite a number of disagreements as to whether and how to smoke steaks.  My take is that grilling is preferable to smoking although some note positive results.  I prefer my steaks rare to med. rare so I wouldn't want to ruin a perfectly good steak by smoking it.  The best answer seems to be to smoke a roast (rib, tenderloin, etc.) briefly and then cut into steaks and sear on the grill.  Any other suggestions or results?

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[DivotMaker]

I think you have it right, Sue.  I don't smoke steaks.  I add a little wood to my grill, and get some smoke flavor while grilling.  Getting the smoker set up, for such a short smoke, and the grill too, just isn't worth the hassle (for me). 

Now, if I smoke a whole sirloin roast or a ribeye roast, there's no searing on the grill after slicing, for me.  I serve those slices like prime rib, with a little au jus!

[SmokinSusie-Q]

Well, this is an easy decision.  Thanks DM.

[old sarge]

Tony - Do you have a recipe for home made au jus?

[DivotMaker]

Tony - Do you have a recipe for home made au jus?

No, Dave, but I wish I did!  For quick, I like the taste of the McCormick's mix.

[40 caliber]

Actually,. I have  used a mcormick's  steak seasoning rub overnight.. I then smoked 2 1lb rib eyes to 129 IT  with 3 ounces of apple wood.  I then throw it on the grill and seared both sides.

in my honest opinion it is the best of both worlds. you get a smoke like it is off the campfire and when you pull it is pink side to side with no uneven spots.  it tastes a little like it was cooked on a campfire and is my favorite way to cook a steak.

each to his own but I love it.

[DivotMaker]

Try a little white oak, red oak, hickory or mesquite on those steaks, Tom.  Apple is just to mild for beef, at least for us Southerners!    Beef can handle the stronger smokes, unlike poultry.

[40 caliber]

yes sir I will! I like hickory and just bought a bag of Mesquite! i'll go one way or another!


they say mesquite is too harsh for fish but I found our catfish perfect with it (see my catfish post)

[DivotMaker]

I like mesquite, Tom, especially on beef.  Great on brisket!