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Smokin' steaks

post #1 of 17
Thread Starter 
I saw a pic Saturday of some steaks somebody had smoked. I think it was in the pork forum for some reason. Anyway, can somebody tell me suggestions on the best kind of steak to smoke, how to prepare it and how long to smoke them? I'll be looking for some info in this in the mean time. Thanks!
post #2 of 17
Expensive steaks don't really need to be smoked, but if you feel like it, why not. I usually stick to chucks and top rounds. If you do a steak, I would just keep it in the 225 to 250 range and shoot for your favorite temps.

Meat Temperature Chart


Rare 120-125
Medium-rare 130-135
Medium 140-145
Medium-well 150-155
Well done 160+
post #3 of 17
Thread Starter 
After seeing these steaks I really want to try it. Thanks for the temp chart. I wish I could find the q-view I saw Saturday. What would be considered an 'expensive steak'? Filet mignon? What else?
post #4 of 17
I wouldn't smoke a steak, But When I grill steaks I throw in some wood chunks for flavor.
post #5 of 17
I do believe there was a thread a while back where a guy smoked some ribeyes to 120 or so and then seared them to desired doneness and served.
post #6 of 17
There was a restaurant near my house that swore by their apple smoked new york strip, I am going to smoke one my self and see, I will smoke to about 140 medium rare
post #7 of 17
This I have done but, using Strip steak. It turned out ok. Not much better than just grilling. If I hadn't been smoking something else at the time I wouldnt have done it. Just wanted to try.
post #8 of 17
It is fun to experement
post #9 of 17
Expensive: Rib, ribeye, new york, T-bone, tenderloin, filet, some sirloin.
Cheaper: Round, chuck, flank, blade, some sirloin

If in doubt ask your butcher or meat counterman.
post #10 of 17
Or if you wallet starts cryin, you'll know its expensive icon_mrgreen.gif
post #11 of 17
I smoked some steaks last year. They turned out very good and very tender!
post #12 of 17
I have smoked some ribeyes. They were very good. I sprinkled on some rub, and smoked them to 180°. They were fork tender, and flaked apart like fish does. Smoke ring was all the way thru the steaks. I plan on doing some more some day.
post #13 of 17
I smoke ribeyes. They turn out simply outstanding! I insert a probe horizontally into the edge of one of the steaks and put the tip of the probe in the center of the steak. I smoke them with hickory to 135°F, medium rare. Then I pull them off and let them rest 30 minutes or so covered with foil, this is important. After they rest I put them on the grill over a hot fire just long enough to give them some nice grill marks.
Done this way they will be juicy and have great smoky flavor.
Here are two choice smoked ribeyes with my smoked taters.
post #14 of 17
I would not smoke a good cut, IE Filet, Porterhouse, Ribeye, Delmonico, T-bone type steak. I WILL grill them over a wood coals fire, and have. They pick up enough smoke for me that way. Make sure ya have a good, hot bed to work with.
post #15 of 17
I can't speak for everyone in So. Cal., but erveryone I know including myself, grills them like Richtee says. The steaks do pickup the wood flavor and are tasty. It's all good.
post #16 of 17
This weekend I was coached by some of the fine folks here... I marinated some top sirloin steaks for a few hours (all the time I had) with a can of miller/soy/presidents choice hickory bbq/watkins rub. Made pouch of Mesq. just a handful since I heard that to much would not be that good and threw them on to grill normally.

Turned out good with a hit of smoke, worked the same for chicken breasts with mustard marinade mix the following day.

post #17 of 17
If you don't try new things you miss out on a lot of good stuff.
My neighbor's little girl says, "I don't like that", every time they try to get her to taste something new.
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