Smoking steak

[scsmoker843]

What all types for steaks turn out well in the MES. Would this be mainly for a grill,or works well in the smoker? Thanks

 

[6GRILLZNTN]

Smoking a steak is awesome. I do it all the time, but I ALWAYS finish with a good sear at the end. Screaming hot grill, blow torch, hot cast iron skillet, or a grill grate on top of a chimney of hot coals.

 

[jcam222]

I would say for best results do thick cuts minimum 1 1/2 to 2" or more. Smoke to within say 15-20F of your finish temp and then reverse sear on something screaming hot. Can be a grill, cast iron or even use a torch.

 

[scsmoker843]

I would say for best results do thick cuts minimum 1 1/2 to 2" or more. Smoke to within say 15-20F of your finish temp and then reverse sear on something screaming hot. Can be a grill, cast iron or even use a torch.

What you mean by reverse sear? I know what sear is but reverse. Sorry to be dumb I'm a newbie. Only used gas grill until recently.

 

[crankybuzzard]

LOVE slow smoking a 2" thick ribeye to around 115 internal and then sear the crap out of it over HOT mesquite coals.

looks like most of us have the same ideas...

 

[6GRILLZNTN]

Reverse sear is when you put on the smoke first, then sear vs vice versa.

 

[scsmoker843]

LOVE slow smoking a 2" thick ribeye to around 115 internal and then sear the crap out of it over HOT mesquite coals.

looks like most of us have the same ideas...

Definitely gonna try it. Is it tender out the smoker? How long does it normally take on 250 temp.

 

[6GRILLZNTN]

It will be tender if it's a good cut of meat. You'll need to have a meat probe handy to nail the internal temp. Times can vary.

 

[mike243]

No burnt meat needed if you have a good salt/pepper or rub to put on, A sear is nothing more than burned spices and dry meat, a sear is over rated imo, it's good sometimes but not always needed. You can let the meat quality shine without the sear,

 

[normanaj]

I do a lot of flank in the MES.

 

[jcam222]

What you mean by reverse sear? I know what sear is but reverse. Sorry to be dumb I'm a newbie. Only used gas grill until recently.

No worries man, it's called reverse sear because you sear it after cooking as opposed to before. You smoke to within 10-20F of your finish temp then sear.

 

[scsmoker843]

No worries man, it's called reverse sear because you sear it after cooking as opposed to before. You smoke to within 10-20F of your finish temp then sear.

Oh I gotcha now. Thanks bud

 

[Winterrider]

Did a “new to me” Tomahawk tonight. Rarly find them around here.

Little worchestershire and then laced it up with Holy Vodoo, bagged and fridge overnight.
On the RT 590 on low smoke (180-90*) for 2 hrs

Took to 115* and then reverse sear on a scorching hot Blackstone.
Off at 128* and let rest,climbed to 133*

Enjoy the smoke flavor on a thicker steak. Very tender.

 

[edmonds]

What all types for steaks turn out well in the MES. Would this be mainly for a grill,or works well in the smoker? Thanks

Most any steak more than 1" thick will take well to a smoker if you can reverse sear afterwards. It adds a smoky flavor to the meat, and the sear helps to crisp up the surface and add a little bit of the grill flavor. Personally, I prefer just grilling, but give a try and decide for yourself.

 

[schlotz]

The added flavor of a nicely smoked steak is a special treat. One thing I've found is to pull the steak (always 1 1/2") from the smoker and let it sit for a minimum of 5 minutes without heat, then put it on a very hot grill for the searing of both sides. Afterwards remove and let it rest for 5-7 minutes before slicing.

 

[JLeonard]

Lots of great advice here. Winterrider has a perfect visual for what your looking for. And now I'm craving steaks!

Jim

 

[mr mac]

A tri-tip (some consider it a roast, others a steak, me, I call it tasty) will do wonderful in a smoker.

 

[Winterrider]

chilerelleno
jcam222
mike243
JLeonard
Brokenhandle
B BigW.
gmc2003
chopsaw
Redicans
civilsmoker
Thank you guys for the likes, much appreciated !

 

[java]

No burnt meat needed if you have a good salt/pepper or rub to put on, A sear is nothing more than burned spices and dry meat, a sear is over rated imo, it's good sometimes but not always needed. You can let the meat quality shine without the sear,

I dont always sear my steaks, depends on who im cooking for and how much time/libations I have.

 

[rw 12]

What all types for steaks turn out well in the MES. Would this be mainly for a grill,or works well in the smoker? Thanks

I have a pit boss with the sear plate option i reverse sear all my steaks smoke first then sear ! Best option pit boss came out with!!