Smoking Steak

Discussion in 'Beef' started by norrell6, Jul 20, 2008.

  1. norrell6

    norrell6 Meat Mopper SMF Premier Member

    I have seen a couple of threads about this, but just thought I would pass on what I learned today. I saw a cooking show that was about cooking a steak without drying it out. This chef recommended rubbing the steak and then baking in a 275F oven until it reaches about 100F internal temp. Then sear the steaks in a pan or grill. Steaks sear quickly after baking.

    When I saw the show, all I could think about was how similar the temps were to the temps in my smoker. According to the chef that I saw, steaks that are first smoked and then seared should turn out perfectly. I have some 3/4 inch strip steaks that I am going to experiment with soon. I will post pics when I do.

    I think that I could smoke the steaks until 115-120F before searing. My wife likes a more well done steak and maybe this will help make her well done steak juicier.
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Took the words right out of my mouth! [​IMG]
  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    yep, ronp100343 has done ribeyes like this and i tried to imitate with some prime rib steaks but i smoked a tad to high in temp so was unable to complete the sear or i woulda ran past med. and that a lil further than i usually go. but were very tender and the sear on end really enhanced flavor!!!
  4. Yup! Came across some chuck-eyes at a local store and bought up about 6 packs (12 steaks). Injected this morning and will be throwing on the smoker later on before grilling.

    I love this place. Totally changing my way of thinking when it comes to cooking/grilling/smoking...

  5. tn_bbq

    tn_bbq Smoking Fanatic

    I've been cooking my steaks this while for quite a while.

    I do it on my grill by putting hot coals on just one side. I'll set my (room-temperature) steaks on the cool side for a couple minutes to soak up some of that good smoke flavor and then finish/grill them over the hot coals.
  6. ok I need a little help how long do you smoke the steaks before you grill or do you just smoke til done
    I did a 45 min smoke then finished on my grill and they tasted not too much different then if I had just grilled them help
  7. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Wow,  thats a personal preference question.   I normally build a hot wood fire (pecan) and throw the steaks on.  They pick up lots of smokey goodness.  You can put them in a warm smoker and let them go a couple of hours but steaks are one thing that each individual likes different.  I am sure someone else will give you a better answer.
  8. I have allergies to pecan so. Maybe cherry will be better
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    A smoked steak is a good meal and I like it every now an then but you just can't beat a good grill hunk of ribeye. 
  10. I cold smoked a ribeye once, and it turned out pretty good after being grilled like I normally do. I always let my steaks rest on the counter to get to room temp, so I figured why not cold smoke them in this time frame? I need to try it again, but I think it's a pretty good idea :)
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You can cool smoke100-130*F for 1 to 2 hours right from the fridge, then Sear on a hot fire...This is ONLY safe if you DON'T INJECT...Above 90* Bacteria multiply rapidly, doubling about every twenty 20 minutes. If you kill them, get above 135*, with a good sear, no big deal...BUT...135*F with a rest will give a Medium Steak, too done for many...So if you inject and cool smoke and only cook to 120*-130*F Rare-Med Rare...You may not kill the Bacteria you pushed in with your needle and the resulting Intestinal Distress is no fun!...JJ

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