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Finally some Qview of Smoked salted steaks

post #1 of 13
Thread Starter 

Well I have been slacking lately. I have done a bunch of ribs the past few weekends but have not posted anything so I figured I better get some Qview going again. My wife is still out of town doing one of her 5 week Pharmacy rotations so I picked up a nice smaller  steak for me to smoke up one night for supper. I covered it in sea salt for 30 minutes then rinsed it off and applied a garlic pepper seasoning and put it on my smoker and hit it with peach smoke with my A Maze N Smoker for 45 minutes. Then I turned on the propane on low and brought the steak up to 130 and removed it from the smoker and put it on my gas grill to do a reverse sear for 3 minutes a side. It was soo juicy had a great taste but I will change a few things next time. I think I am going to cold smoke it for at least an hour, apply a slight bit of salt after I rinse the original salt off and also pull it at around 120-125 to sear it. Here is the Qview.

 

 

The Steak covered in sea salt.

DSC00349.jpg

 

The A Maze N smoker getting ready to cold smoke.

DSC00351.jpg

 

The whole smoker shot.

DSC00352.jpg

 

Done cold smoking and had the heat applied for around 30 minutes until it hit 130.

DSC00353.jpg

 

All seared up.

DSC00354.jpg

 

All plated with tons of juice coming out of it.

DSC00355.jpg

 

A shot of it cut in half. It was at medium next time I want to bring it to medium rare.

DSC00356.jpg

 

Thanks for looking at my post. I was very happy with my steak and my wife was very very jealous!!! I will be making these again once she gets home and that made her feel better I think.

post #2 of 13

Looking good I would have never thought about smoking a steak that way, we usually just build a fire on one end and get the smoke and heat indirectly. Then directly over the coals for a hot sear.

post #3 of 13

Meat, potatoes, bread.  At least I think that is potatoe salad.  (  )  Man at his best!  Nice job on the steak.

post #4 of 13
Thread Starter 

Yes you are correct it was potato salad left over from my wifes grandmas 90th birthday party last weekend. 

post #5 of 13

Phew!!  The crucial idiot phase has passed.  I stand by my last words.  Man & the element!  We love it sometimes when the little lady is not around because then we can be the secret cavemen we long to be.

post #6 of 13

rbrastner

Great looking steak, looks absolutely delicious !!!

 

I have done 7 pairs of reverse sear ribeyes and 1 pair of reverse sear new york strip steaks (stick with ribeyes, much better value) in the last 3 weeks, I am 100% sold on the reverse sear method.

 

We have also tried a box of inexpensive (boxed) grocery store ribeye that were about 3/4 inch thick with this method, taste was ok, meat was so-so, fat and rhine content sucked.

 

Been using our Holland Grill 8 minutes on each side and 2 1/2 minutes on each side over glowing coals of a Weber charcoal with 1 1/4" steaks, shooting for medium rare.

 

I have yet to use a smoker yet though (my smaller MES is down for electrical upgrade), but one of the most mouth watering ribeyes we had, all I did was throw hickory chips on the coals for the final 2 minutes of the sear. I would have put those steaks up against any Fargo restaurants steaks in a competition (in my mind anyways.....).

 

Your steak does look awesome, I have to try smoking one first.

post #7 of 13
Thread Starter 

My goal will be a tad more smoke flavor next time. I already can't wait.

post #8 of 13

Tasty looking dinner there!  You just gave me another way to use my AMNS!  Thanks!!

post #9 of 13

That looks awesome!!! I have been skeptical to smoke a steak...

post #10 of 13

Ok, gotta ask the newbie question.  What effect does the salt have in this process?  Definitely gonna add this one to a camping trip with another crowd.  I'll keep this one "secret squirrel" just so we can make more people jealous.

post #11 of 13
Quote:
Originally Posted by NWDave View Post

Ok, gotta ask the newbie question.  What effect does the salt have in this process?  Definitely gonna add this one to a camping trip with another crowd.  I'll keep this one "secret squirrel" just so we can make more people jealous.


Look here:

 

http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

 

It explains how it works.  I've tried it dozens of times now with many types of salt, different cuts of steak, and varying times and amounts of salt.  It takes a time or two to get it right usually, but it's well worth it.  Some of the best steak ever. 

 

Quote:
Originally Posted by rbranstner View Post

 It was soo juicy had a great taste but I will change a few things next time. I think I am going to cold smoke it for at least an hour, apply a slight bit of salt after I rinse the original salt off and also pull it at around 120-125 to sear it. Here is the Qview.

 

 

The Steak covered in sea salt.

DSC00349.jpg

 


You need MORE SALT!!!  The pic is pretty obvious and you said it needed more salt.  When I do it, I really cover it pretty well.  Whenever I use coarse sea salt, which is my favorite for salting steak, you gotta make sure to really load it up with salt and because the large crystals do not dissolve very quickly you have to salt it slightly longer than say, kosher salt.  That way it will have a beefy salty flavor throughout and no additional seasoning will be needed, except maybe fresh black pepper.  That's just my two cents.  It looks yummy, regardless, though.  :)

post #12 of 13

RB,

That steak looks great, but it looked kinda lonely. It would look better if it had one for me in the smoker with it !!!

 

 

Bear

post #13 of 13
   
 
     
7/21/2010-1" T bone at 30+45-3-3
was overdone (med-well) tough and salty
next time try 20+25-3-3
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