Smokin' steaks

Discussion in 'Beef' started by johnnie2130, Jan 22, 2008.

  1. johnnie2130

    johnnie2130 Meat Mopper

    I saw a pic Saturday of some steaks somebody had smoked. I think it was in the pork forum for some reason. Anyway, can somebody tell me suggestions on the best kind of steak to smoke, how to prepare it and how long to smoke them? I'll be looking for some info in this in the mean time. Thanks!
  2. flash

    flash Smoking Guru OTBS Member

    Expensive steaks don't really need to be smoked, but if you feel like it, why not. I usually stick to chucks and top rounds. If you do a steak, I would just keep it in the 225 to 250 range and shoot for your favorite temps.

    Meat Temperature Chart


    Rare 120-125
    Medium-rare 130-135
    Medium 140-145
    Medium-well 150-155
    Well done 160+
  3. johnnie2130

    johnnie2130 Meat Mopper

    After seeing these steaks I really want to try it. Thanks for the temp chart. I wish I could find the q-view I saw Saturday. What would be considered an 'expensive steak'? Filet mignon? What else?
  4. glued2it

    glued2it Master of the Pit

    I wouldn't smoke a steak, But When I grill steaks I throw in some wood chunks for flavor.
  5. camp_cookie

    camp_cookie Smoking Fanatic

    I do believe there was a thread a while back where a guy smoked some ribeyes to 120 or so and then seared them to desired doneness and served.
  6. philthysmoker

    philthysmoker Fire Starter

    There was a restaurant near my house that swore by their apple smoked new york strip, I am going to smoke one my self and see, I will smoke to about 140 medium rare
  7. ds7662

    ds7662 Smoking Fanatic OTBS Member

    This I have done but, using Strip steak. It turned out ok. Not much better than just grilling. If I hadn't been smoking something else at the time I wouldnt have done it. Just wanted to try.
  8. white cloud

    white cloud Master of the Pit OTBS Member

    It is fun to experement
  9. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Expensive: Rib, ribeye, new york, T-bone, tenderloin, filet, some sirloin.
    Cheaper: Round, chuck, flank, blade, some sirloin

    If in doubt ask your butcher or meat counterman.
  10. flash

    flash Smoking Guru OTBS Member

    Or if you wallet starts cryin, you'll know its expensive [​IMG]
  11. stringcheese paul

    stringcheese paul Fire Starter

    I smoked some steaks last year. They turned out very good and very tender!
  12. chris_harper

    chris_harper Master of the Pit OTBS Member

    I have smoked some ribeyes. They were very good. I sprinkled on some rub, and smoked them to 180°. They were fork tender, and flaked apart like fish does. Smoke ring was all the way thru the steaks. I plan on doing some more some day.
  13. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    I smoke ribeyes. They turn out simply outstanding! I insert a probe horizontally into the edge of one of the steaks and put the tip of the probe in the center of the steak. I smoke them with hickory to 135°F, medium rare. Then I pull them off and let them rest 30 minutes or so covered with foil, this is important. After they rest I put them on the grill over a hot fire just long enough to give them some nice grill marks.
    Done this way they will be juicy and have great smoky flavor.
    Here are two choice smoked ribeyes with my smoked taters.
  14. richtee

    richtee Smoking Guru OTBS Member

    I would not smoke a good cut, IE Filet, Porterhouse, Ribeye, Delmonico, T-bone type steak. I WILL grill them over a wood coals fire, and have. They pick up enough smoke for me that way. Make sure ya have a good, hot bed to work with.
  15. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I can't speak for everyone in So. Cal., but erveryone I know including myself, grills them like Richtee says. The steaks do pickup the wood flavor and are tasty. It's all good.
  16. wahouse8

    wahouse8 Fire Starter

    This weekend I was coached by some of the fine folks here... I marinated some top sirloin steaks for a few hours (all the time I had) with a can of miller/soy/presidents choice hickory bbq/watkins rub. Made pouch of Mesq. just a handful since I heard that to much would not be that good and threw them on to grill normally.

    Turned out good with a hit of smoke, worked the same for chicken breasts with mustard marinade mix the following day.

  17. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    If you don't try new things you miss out on a lot of good stuff.
    My neighbor's little girl says, "I don't like that", every time they try to get her to taste something new.

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