Steaks? Been done or just plain crazy?
- Thread starter Takamikey
- Start date
cookingdude555
New member
Steaks are a high heat meat, in my opinion.
Walt
Active member
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.
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
New member
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
Moderator
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.
DivotMaker
New member
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!
DivotMaker
New member
Takamikey said:
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
Phat termite
New member
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
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
New member
Takamikey said:
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.
Phat termite
New member
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.
