Finally some Qview of Smoked salted steaks

Discussion in 'Beef' started by rbranstner, Jul 13, 2010.

  1. rbranstner

    rbranstner Smoking Guru OTBS Member

    Well I have been slacking lately. I have done a bunch of ribs the past few weekends but have not posted anything so I figured I better get some Qview going again. My wife is still out of town doing one of her 5 week Pharmacy rotations so I picked up a nice smaller  steak for me to smoke up one night for supper. I covered it in sea salt for 30 minutes then rinsed it off and applied a garlic pepper seasoning and put it on my smoker and hit it with peach smoke with my A Maze N Smoker for 45 minutes. Then I turned on the propane on low and brought the steak up to 130 and removed it from the smoker and put it on my gas grill to do a reverse sear for 3 minutes a side. It was soo juicy had a great taste but I will change a few things next time. I think I am going to cold smoke it for at least an hour, apply a slight bit of salt after I rinse the original salt off and also pull it at around 120-125 to sear it. Here is the Qview.

    The Steak covered in sea salt.


    The A Maze N smoker getting ready to cold smoke.


    The whole smoker shot.


    Done cold smoking and had the heat applied for around 30 minutes until it hit 130.


    All seared up.


    All plated with tons of juice coming out of it.


    A shot of it cut in half. It was at medium next time I want to bring it to medium rare.


    Thanks for looking at my post. I was very happy with my steak and my wife was very very jealous!!! I will be making these again once she gets home and that made her feel better I think.
  2. rio_grande

    rio_grande Smoking Fanatic

    Looking good I would have never thought about smoking a steak that way, we usually just build a fire on one end and get the smoke and heat indirectly. Then directly over the coals for a hot sear.
  3. caveman

    caveman Master of the Pit SMF Premier Member

    Meat, potatoes, bread.  At least I think that is potatoe salad.  ( [​IMG]  )  Man at his best!  Nice job on the steak.
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yes you are correct it was potato salad left over from my wifes grandmas 90th birthday party last weekend. 
  5. caveman

    caveman Master of the Pit SMF Premier Member

    Phew!!  The crucial idiot phase has passed.  I stand by my last words.  Man & the element!  We love it sometimes when the little lady is not around because then we can be the secret cavemen we long to be.
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member


    Great looking steak, looks absolutely delicious !!!

    I have done 7 pairs of reverse sear ribeyes and 1 pair of reverse sear new york strip steaks (stick with ribeyes, much better value) in the last 3 weeks, I am 100% sold on the reverse sear method.

    We have also tried a box of inexpensive (boxed) grocery store ribeye that were about 3/4 inch thick with this method, taste was ok, meat was so-so, fat and rhine content sucked.

    Been using our Holland Grill 8 minutes on each side and 2 1/2 minutes on each side over glowing coals of a Weber charcoal with 1 1/4" steaks, shooting for medium rare.

    I have yet to use a smoker yet though (my smaller MES is down for electrical upgrade), but one of the most mouth watering ribeyes we had, all I did was throw hickory chips on the coals for the final 2 minutes of the sear. I would have put those steaks up against any Fargo restaurants steaks in a competition (in my mind anyways.....).

    Your steak does look awesome, I have to try smoking one first.
    Last edited: Jul 13, 2010
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    My goal will be a tad more smoke flavor next time. I already can't wait.
  8. jak757

    jak757 Smoking Fanatic Group Lead

    Tasty looking dinner there!  You just gave me another way to use my AMNS!  Thanks!!
  9. sloweredcivic

    sloweredcivic Smoke Blower

    That looks awesome!!! I have been skeptical to smoke a steak...
  10. nwdave

    nwdave Master of the Pit SMF Premier Member

    Ok, gotta ask the newbie question.  What effect does the salt have in this process?  Definitely gonna add this one to a camping trip with another crowd.  I'll keep this one "secret squirrel" just so we can make more people jealous.
  11. mistabob

    mistabob Meat Mopper

    Look here:

    It explains how it works.  I've tried it dozens of times now with many types of salt, different cuts of steak, and varying times and amounts of salt.  It takes a time or two to get it right usually, but it's well worth it.  Some of the best steak ever. 

    You need MORE SALT!!!  The pic is pretty obvious and you said it needed more salt.  When I do it, I really cover it pretty well.  Whenever I use coarse sea salt, which is my favorite for salting steak, you gotta make sure to really load it up with salt and because the large crystals do not dissolve very quickly you have to salt it slightly longer than say, kosher salt.  That way it will have a beefy salty flavor throughout and no additional seasoning will be needed, except maybe fresh black pepper.  That's just my two cents.  It looks yummy, regardless, though.  :)
  12. bearcarver

    bearcarver Smoking Guru OTBS Member


    That steak looks great, but it looked kinda lonely. It would look better if it had one for me in the smoker with it !!!

    7/21/2010-1" T bone at 30+45-3-3
    was overdone (med-well) tough and salty
    next time try 20+25-3-3

Share This Page