kymonopoly
New member
Has anyone tried to smoke any steaks? What has worked for you? What has failed? What kind of seasoning did you use? Can anyone recommend wood flavors and recipes?
Thanks
Thanks
Steaks
- Thread starter kymonopoly
- Start date
I did a NY Strip a week or two ago, and it was OK. I blame the meat, not the smoker. I used a little Tatonka Rub on each side, put on a middle rack, set to 225 with a small piece of apple in the woodbox, and pulled it out when internal temp reached about 120. Then I dropped it on the hot grill for a couple minutes each side. I did have a foil pan on a rack below the steak, and surprisingly, not ONE DROP of anything in the foil pan. I let the steak rest about 5 minutes before I cut into it, and the juice just flowed out. I don't think this was a great piece of meat, so wasn't that impressed - but no fault of the smoker.
This week, we thawed a big ribeye, and tried again. I used Montreal Steak Seasoning on each side, and this time I warmed up the smoker first. I let it go through it's extremely wide temperature swing one time - set at 225, it went up to 290, then back down to about 170. Once it started to climb back up, I added a little chunk of apple to the woodbox. I had read that adding some lump charcoal would add some charcoal flavor (makes sense), so I also added a small chunk of that wrapped in foil, with some holes poked in the foil. I foiled the charcoal thinking it might otherwise catch fire, which I have also experienced with department store woods. I cooked it the same way - let the internal temperature get to 120-125, then reverse-seared on the grill for a couple minutes each side. It was MARVELOUS. Next time I won't bother to wrap the charcoal, and I might use a little larger piece. The charcoal flavor was a huge success. Also next time I won't bother trying to use the Maverick IT probe on the steak - steak was about an inch thick, but just not thick enough that I was getting a reliable reading from the Maverick. In the end, after about 50 minutes, I just started checking with our instant-read digital thermometer, and went by that. I think the steak was in the smoker about an hour. In any case, this was one delicious piece of meat, and we would be doing this every night if we could.
This week, we thawed a big ribeye, and tried again. I used Montreal Steak Seasoning on each side, and this time I warmed up the smoker first. I let it go through it's extremely wide temperature swing one time - set at 225, it went up to 290, then back down to about 170. Once it started to climb back up, I added a little chunk of apple to the woodbox. I had read that adding some lump charcoal would add some charcoal flavor (makes sense), so I also added a small chunk of that wrapped in foil, with some holes poked in the foil. I foiled the charcoal thinking it might otherwise catch fire, which I have also experienced with department store woods. I cooked it the same way - let the internal temperature get to 120-125, then reverse-seared on the grill for a couple minutes each side. It was MARVELOUS. Next time I won't bother to wrap the charcoal, and I might use a little larger piece. The charcoal flavor was a huge success. Also next time I won't bother trying to use the Maverick IT probe on the steak - steak was about an inch thick, but just not thick enough that I was getting a reliable reading from the Maverick. In the end, after about 50 minutes, I just started checking with our instant-read digital thermometer, and went by that. I think the steak was in the smoker about an hour. In any case, this was one delicious piece of meat, and we would be doing this every night if we could.
S
smokeasaurus
Guest
I have smoked steaks and tri-tips first at the lowest temp setting. Then on to the grill for a good sear...outrageous.
afratki
New member
I smoked some ribeyes this past Sunday, the first time I've smoked any steaks and here's my take:
My ribeyes were probably just under an inch thick and I didn't do any prep work other than sprinkling some Cabela's Whiskey Steak seasoning on both sides. In my #1 they went at 175 with 3oz of mesquite. I anticipated a 1.5 - 2 hour smoke and my plan was to pull them at 120 then sear them on the grill real. Unfortunately they hit 120 after only an hour and my grill wasn't ready so I backed the temp down to 160 (the smoker temp. was on a down cycle at this time and I don't think the element came on again). It took another half an hour for the coals to get good and hot by then the steak IT was 140 and I did a light sear on both sides (would have like to do more). I rested the steaks for 15 minutes in foil with a pad of butter and some garlic powder.
Overall they weren't bad but they were medium- well to well done instead of the medium I was shooting for and they didn't pickup as much charcoal as I wanted but the mesquite flavor was definitely there.
I think I will try this again but see if the butcher at the grocery store will cut a 1.5 inch ribeye and cut in half after cooking. I'll look into preparing them a little to make them more tender also.
My ribeyes were probably just under an inch thick and I didn't do any prep work other than sprinkling some Cabela's Whiskey Steak seasoning on both sides. In my #1 they went at 175 with 3oz of mesquite. I anticipated a 1.5 - 2 hour smoke and my plan was to pull them at 120 then sear them on the grill real. Unfortunately they hit 120 after only an hour and my grill wasn't ready so I backed the temp down to 160 (the smoker temp. was on a down cycle at this time and I don't think the element came on again). It took another half an hour for the coals to get good and hot by then the steak IT was 140 and I did a light sear on both sides (would have like to do more). I rested the steaks for 15 minutes in foil with a pad of butter and some garlic powder.
Overall they weren't bad but they were medium- well to well done instead of the medium I was shooting for and they didn't pickup as much charcoal as I wanted but the mesquite flavor was definitely there.
I think I will try this again but see if the butcher at the grocery store will cut a 1.5 inch ribeye and cut in half after cooking. I'll look into preparing them a little to make them more tender also.
DivotMaker
New member
smokeasaurus said:
Curious how long you smoked the tri-tips before the sear? I like steak medium, so I wouldn't want to over-do the time in the smoker. Also, what's the "lowest temp setting" that will produce smoke? I thought you had to have it set around 160 to get the wood hot enough to smoke. Any thoughts on this? I love tri-tips, and would really like to hear more on these! Dry rub/seasoning? Marinade?
UWFSAE
New member
Smoke is spot on ... these smokers aren't designed for searing but can give you incredible flavor before finishing on an extremely hot grill or even a cast iron skillet preheated in your oven on its your max setting.
That being said, I have smoked a standing rib roast and done a home-smoked prime rib. Rubbed with olive oil, rosemary and sea salt, with a roasted garlic compound butter poked into shallow holes across the top of the roast, does the trick. It's pretty freakin' sweet.
That being said, I have smoked a standing rib roast and done a home-smoked prime rib. Rubbed with olive oil, rosemary and sea salt, with a roasted garlic compound butter poked into shallow holes across the top of the roast, does the trick. It's pretty freakin' sweet.
S
smokeasaurus
Guest
DivotMaker said:
I pull the tri tips off when internal temp reaches 110. Then they get a quick sear on each side and a 20 minute foil tented rest. Internal is about 130 when I slice.....the tri is med-rare, but just barely...that's the way the family likes em.......
DivotMaker
New member
Thanks, Smoke! Sounds delicious!
DivotMaker
New member
Jerz, I think you'll be pretty rare at 112. For medium, you might try pulling at about 130, then a quick sear on the grill to an internal of about 138-140. That's what I'd try....no guarantees, though - never cooked one like that myself. :-[
DivotMaker said:
Well... I pulled it at 113 from the smoker and did a sear for 3 minutes on the first side and realized it was too long and didn't do as long on the second and it came out medium well... I usually pull them off the grill at 125 and let them rest for 15 minutes... seems they come out perfect that way.
I'll keep working on it but I saw 110 as the temp to pull off the smoker in another forum for medium rare.
DivotMaker
New member
Well, Jerz, thanks for the schooling! :-[ I'd have definitely ruined a steak! I wasn't taking into consideration the extra 6 minutes of searing on the grill - fatal error on my part! Your thinking on 110 is probably dead-on. When I grill steaks on the Weber gasser, a 1" steak only takes about 13 minutes total to medium (3 min each side high sear, then medium indirect heat to finish).
I love learnin' new stuff! ;D
I love learnin' new stuff! ;D
Smokster said:
Ha... well... there was still leftover Mesquite in there from my previous Jerky session but it was too much whatever it was. I'm thinking I'll try a mellower wood next time OR maybe just two ounces like you mentioned; I must have had about four ounces in there.
I'm liking this learning process.
So... what about 1inch bone in pork chops? Just turn all the way up until an internal temp of 145? I have some homemade tater salad in the fridge... was figurin' for a down and dirty weeknight meal smoked pork chops and tater slad... I'm in no hurry just enjoying a few brews on the porch while the smokin-it does its thing.
DivotMaker
New member
Jerz said:
Pork chops....mmmm! I found this recipe on Jeff Phillips' site, and they look incredible! Haven't had the time to try them yet, but see what you think...
http://www.smoking-meat.com/may-16-2013-smoked-pork-chops-extra-thick
DivotMaker
New member
Wow! That looks incredible! I know you're about to dig in, so give us your prep when your belly is tight. ;D
DivotMaker
New member
Smokster said:
I think you're on to something! Steve could sell a whole line of logo'd items - stretchy pants, t-shirts, hats, etc! I'd be in on that!
