RS guide

Discussion in 'Beef' started by andrewv, May 6, 2016.

  1. andrewv

    andrewv Fire Starter

    Do I have done a few thick New York strips on my mini wsm and then seared them off on the gasser. My question is: what internal temp do I need to pull it off the smoker for rare, medium rare, medium, etc.

    Any ideas? I have it down for how I like my steak but looking for a guide for when cooking for people who don't like their steaks with a faint heart beat!!
  2. b-one

    b-one Smoking Guru OTBS Member

    try googling USDA beef cooking temps pull a few degrees shy and quick sear like your doing your steak. A little practice and you'll get a better feel for how long to sear.
    Last edited: May 6, 2016
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It really helps to have a good therm too.

    If you can afford one a Thermapen is the best.


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