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post #1 of 18
Thread Starter 
Greetings..first time member, again, since the meltdown.


Has anyone smoked steaks?

Id like to try this weekend.

On the menu this weekend are at least 2 large shoulders if not three in the barrel, and two stuffed trays of beef short ribs in the Bradley, and two trays of beans for sides.

Nobody wanted chicken, which is too bad, the bradley simply kicks ass for breasts..oh well.

But..smoked steaks?? icon_twisted.gif
post #2 of 18
oh yea one of my coworkers brought in 4 nice steaks and said here smoke these. so looked in fridge found worchs sauce lousianna hot sauce give em a good douse.
then cbp, cayene, garlic powder, dried onions and a cajun rub rubbed them down good and in fridge fer bout 2 hrs. smoked in cherry at 225° bout 2 hrs and oh yea melted in your mouth very nice brunch.
post #3 of 18
I would think it would be fine, as long as you don't cook them to a higher internal temp then you would if you were grilling or frying them. I haven't tried it yet. To me steak just HAS to have that seared exterior. Something you can't get on many smokers, and to sear it on one grill, then Q it in a smoker is too much futzing for me.
post #4 of 18
Steak lovers might call this a travesty, but I have to admit smoking steaks on occasion. Last time I did it was a pair of 1 1/2 inch thick bone-in ribeyes that were smoked at 250 F over charcoal lump with a chunk of pecan tossed in.

Nothing but coarse ground black pepper and Kosher salt on them. Smoked till rare-medium, didn't temp them, just used the finger-pressure-on-the-meat method.

They were some of the best steaks we have eaten and my wife, who is not as big a fan of smoked food as I am, loved hers!

If you want to try something new, I say go for it~ You'll be surprised.
post #5 of 18
A few times I smoked a couple of filet mignons and then cooked them Pittsburgh blackened and they were great.

Also read elsewhere a good way to do them is cokd smoke them 350 till done but I haven't tried that yet.

ronp also did a ribeye http://www.smokingmeatforums.com/for...=ribeye&page=2
post #6 of 18
I took a 2 lb. bone-in ribeye, seasoned it and put it in the smoker till it got about 125, then seared it on my gas grill for a bit and it came out fabulous. You had the smokey taste, and the great sear marks and came out medium rare which is perfect for us. I encourage you to try it.PDT_Armataz_01_01.gif
post #7 of 18
I'm fond of the reverse sear method too. Smoke the steaks then give them a quick sear over the fire. They are so tasty!

Smoked ribeye with morels, crab legs, potato, salad and garlic butter...

post #8 of 18
Darn u Jeanie !!! You could of just used the text without the pictures !!!..I bout ripped the monitor open trying to get to the crab legs and steak icon_lol.gif
post #9 of 18
lol Mike, now I'm hungry too. PDT_Armataz_01_05.gif
post #10 of 18
haha,yea that was mean,in a good way...
post #11 of 18
I have done them on the smoker before. I like to get a NY Roast or Ribeye roast about 3-4 lbs smoke to about 120 take off and then slice to the desired thickness then on a hot grill for about 2 minutes a side for a sear. Comes our beautiful. You can also put a little of your rub on it during the sear process for that little extra.
post #12 of 18
I do them all the time.

With hashbrowns.



This was especially good.

I usually smoke on low temp just enough to get the smoke going and take it about 115' and then sear on the Weber till about 130 - 135'. I only season with gran garlic and lemon pepper and evo.
post #13 of 18

smoked steak

I have only tried this twice and I smoke them all the way until they were done. I did rib eyes and I did strips. All of which came out to smokey for my liking. I think if I did it again I would probably smoke them till about 80 90 degrees and finish them to 135 on a hot grill. They were just very heavy smoke tasting and to me it drowned out any meat flavor.

IMO, I love chucky's smoked. Nothing better than a 4pnd roast taken to 200 and then pulled for sandwiches. Off topic but I love them.
post #14 of 18
I reverse sear 'em all the time. I smoke my steaks to 110* then a quick sear on the grill.

post #15 of 18
I wouldnt smoke a steak myself(others look like they have done a pretty good job though) since I like my steaks rare, and typically prime grade. Thats too expensive of a piece of meat to risk overcooking imho.

just for fun, the last steak I grilled..., a 36 oz. T-Bone, hand cut by my loacl butcher.

post #16 of 18
chisoxjim, it can be done...

Smoky, and still perfectly rare.
post #17 of 18
I dont dispute that based on what I have seen and read here. I guess I just prefer a simple approach to steak, grilled a few minutes per side, some salt, and pepper, and I can savor the meat.

its all good. PDT_Armataz_01_22.gif
post #18 of 18
Nice pic Fire, I can taste it already!icon_lol.gif
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