How do you smoke your steaks?

crvtt · Mar 25, 2013

I've only done two steaks so far, one was a ribeye, smoked it to around 120 deg using half hickory half mesquite, came out really good. Had a thinner grass fed T bone that was given to us by gf's in laws (they raised it) and it was too thin to probe so I smoke it at 180 for 1 hr 10 min using mostly mequite and a little hickory in my Smokin It electric smoker. It was good, but could've used a little less smoke. Not sure if the mesquite overpowered it or if I just left it in too long. After smoking I sear them in a cast iron skillet to med rare. How do you smoke your steaks?

Bearcarver · Mar 25, 2013

This is just my opinion, but in my book there is no such thing as smoking too long.

"To Heavy" ---Yes, but if you have light TBS, the more the merrier.

I like to smoke steaks at about 130, until the IT is about 110.

Then put it on my Weber Q, and finish it like a normal grilled steak.

Bear

crvtt · Mar 25, 2013

I think too long and too heavy are pretty much the same thing at least in the way I'm trying to describe, I used approx 2 ounces of wood for the steak and had a tray of almonds in there too. I wouldn't want a steak kept in the smoker for 24 hours of continuous TBS.

Bearcarver · Mar 25, 2013

crvtt said:
I think too long and too heavy are pretty much the same thing at least in the way I'm trying to describe, I used approx 2 ounces of wood for the steak and had a tray of almonds in there too. I wouldn't want a steak kept in the smoker for 24 hours of continuous TBS.

There is a huge difference between smoking with TBS for a long time, and smoking with heavy billowing white smoke. 1/2 hour of heavy smoke can ruin a piece of meat. It's not how many ounces of wood you use, it's how heavy the smoke is.

Of course you wouldn't smoke a steak for 24 hours, but you could smoke a slab of bacon for 24, 36, etc hours. A steak would either spoil or get too well done in 24 hours, depending on the temp you used.

I hope this helps,

Bear

crvtt · Mar 25, 2013

We must have different smoking methods. With electric smokers it absolutely matters how much wood we use. But hey, we're all having fun and thank you for the replies!

dirtsailor2003 · Mar 25, 2013

I have to say that the mini-wsm makes a damn fine steak! I like to smoke low and slow and then open it up and get the sear! Since we like rare I take them to 125*-130*

http://www.smokingmeatforums.com/t/137251/78-dinner-for-two

Man those were good steaks!!!

tservice · Mar 25, 2013

My steaks I do on a gas grill. I will pull some bark of a scaly bark hickory tree. The bark produces strong enough smoke for the short time my steak will be on the grill.

smoke happens · Mar 25, 2013

crvtt - I get what you're saying with the smoke, and considering you were using the SI you probably had good smoke rolling and not the nasty white crap. Sine that was the case, I would think the mesquite is what would give it to much smoke flavor for you. I can't really use that wood on much of anything and it needs to be mixed if it is used with something not as strong. Try again using something more mellow, you should see a difference.

pgsmoker64 · Mar 25, 2013

All my steaks go in the MES30 at about 200* and smoke to an IT of 110 using my AMNS with Pitmaster's Choice dust. I wrap them in foil while the Weber Kettle heats up and then throw them on over some super hot coals for about two to three minutes on each side. They come out perfectly med. rare and totally awesome!

Here is my last "Reverse Sear" which is the technical name for what we do to this beautiful meat!

http://www.smokingmeatforums.com/t/137707/pgsmokers-reverse-seared-tenderloin-steaks-heavy-q-view

Cheers!

Bill

crvtt · Mar 25, 2013

Thanks everyone!

ravenclan · Mar 26, 2013

i sear the steaks first then on my electric smoker at 240 degrees for two to three hours "depends on the thickness" the steaks end up being medium to well done

overground · Mar 26, 2013

I've had really good results using my IR gasser. Put em on the warming rack until an IT of around 110*. I always use oak chips or pellets and I never use any other wood varieties for my single steaks. Oak tastes best on steaks IMO. Then hit them hard with a reverse sear

tomolu5 · Mar 26, 2013

I second the crowd on the reverse sear. J personally cook them in my mes30 at about 200 to 100it. I am then let them rest for 15 minutes or so, and on to a screaming hot grill(or skillet) for about a minute per side. Comes out nice and rare for a 1&1/4" thick steak. If I had a steak any thinner than that I wouldn't waste my time with the smoker.

To drag up the TBS debate from earlier, I use both the chips in the mes, and burn pellets in my Amnps ( also in my mes30). The TBS that is produced by the Amnps doesn't get bitter like setting chips on a pan, the sweetness multiplies.

Many thanks Jeff

Tom

mountainhawg · Mar 26, 2013

Reverse sear with one small chunk of aluminum wrapped wood, variety dependent on my mood that day (anything from mesquite to cherry).

smokin backyard · Mar 27, 2013

Wow! Thanks for the amazing ideas! Now I know what I'm doing this weekend...

I'll be sure and post lots of Q-view!

flash · Mar 27, 2013

Bearcarver said:
There is a huge difference between smoking with TBS for a long time, and smoking with heavy billowing white smoke. 1/2 hour of heavy smoke can ruin a piece of meat. It's not how many ounces of wood you use, it's how heavy the smoke is.

Of course you wouldn't smoke a steak for 24 hours, but you could smoke a slab of bacon for 24, 36, etc hours. A steak would either spoil or get too well done in 24 hours, depending on the temp you used.

I hope this helps,

Bear

Stirring up the pot again I see.

But he is very right.

Bearcarver · Mar 27, 2013

Flash said:
Stirring up the pot again I see.

But he is very right.

LOL---Always for the good of the readers.

Good to see you Flash!

Bear

flash · Mar 27, 2013

Bearcarver said:
LOL---Always for the good of the readers.

Good to see you Flash!

Bear

Glad to see you back Bear. Hope all is well. I am in and out of here at times. Wish this cold would go away so I could get out fishing more.

How do you smoke your steaks?

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