Smokin-It User Forum!
Recipes => Beef => Topic started by: lcdearman on October 25, 2020, 06:38:51 PM
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After all of the talk about smoking steaks I decided to give it a shot this weekend. I picked up some prime NY Strips from my local Goodstock butcher shop (Nolan Ryan Beef). Since I was smoking them, they cut them a full 2" thick. I did a 36 hour dry brine, smoked to 120* internal temp using about 2 oz of pecan using no additional seasonings. Since each steak was probably 24 oz, I cut them in half after the smoke, added pepper, then reverse seared to between 135 and 140. They were excellent, perfectly done for my family's taste. The smoke flavor was not my favorite, might go with Sugar Maple next time, but it wasn't bad. The reverse sear was a challenge on my propane grill because so much fat rendered during the sear the grill pretty much caught fire. I was able to get it under control though, and since I still needed to raise the temp of these thick behemoths by 15-20*, it turned into more of a final "cook to temp" rather than just a sear.
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They look great! I like to have some room to get the sear I want, so I usually have 15-20* to work with when I sear, but I’ll pull just a bit before serving temp for carry over. You could also use cast iron skillet for that final sear if you need to, to control the flames? Just a thought.
But your overall plating looks great! What was the sauce served with it?
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I'd eat those without hesitation! Looks mighty tasty!!
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Yep, I think a cast iron pan would be an easier sear, one day I will actually get one... The sauce was a Gorgonzola cheese sauce my son made, along with twice baked potatoes and Parmesan asparagus. I missed the sauce prep, but I think it was sautéed shallots, heavy cream, and Gorgonzola cheese. He gets credit for the plating too. He is a highly creative individual who has spent time as a welder building sets in Hollywood, a musician, and now uses food as his creative outlet. Works for me!
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They look awesome. Great marbling.
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Those look darn good. Hunt down some white oak, I betcha that will be good with those thick steaks