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RS guide

post #1 of 3
Thread 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!!
post #2 of 3
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.
post #3 of 3

It really helps to have a good therm too.


If you can afford one a Thermapen is the best.



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