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Opinions- Steak

Discussion in 'Beef' started by pacedawg, Nov 18, 2013.

  1. pacedawg

    pacedawg Fire Starter

    Hello all-

    Just got into smoking and am working my way through the different meats. I did Short-ribs two weeks ago and a Boston Butt yesterday. I was thinking about getting into a steak next weekend. I like a nice steak with some fat to it. I was just wondering from the veterans out there, what you think is the best cut of steak to smoke and how you prepare it.

    Thanks in advance!
  2. In my opinion, beef steaks such as filet, ribeye, T-Bones, etc are made for a fast sear over high heat. I add smoke wood to the fire but it's really grilling vs smoking.

    Pork steak on the other hand does pretty good over a lower slower cook. After all, pork steak is just a pork butt sliced up.
  3. My favs are NY strips and rib eyes, but almost any steak with SPOG and smoke is great.
  4. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Last edited: Nov 19, 2013
  5. I'm with SeenRed - I have been buying ribeye's at Sam's Club, nice ones, 4 to a pack for about $26. Each is big enough for NumberOneWife and I to split, so for about $6.50 we can both have steak. 

    I usually brush on a little olive oil, followed by Tatonka Dust. I smoke them an hour or so, or until internal temperature gets to about 120-125, then onto a hot grill for about 2 minutes per side. I swear the steaks actually swell up and get bigger in the smoker. Absolutely fantastic - and this method has completely spoiled my wife (and me as well). They just melt in your mouth. Durn it, wish I had not responded to this post late in the day when I was already hungry .... 
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Top 3 Steaks IMHO:

    #1   Ribeye

    #2   Ribeye

    #3   Ribeye.

    I prefer low smoking to about 115*-120* IT, and then finishing it to Med-Rare on the grill.

    However the absolute best way to do Ribeyes would be to buy a standing Rib Roast, which is just a number of Ribeyes that weren't cut apart. My favorite method for that is below:



  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    I'm with Bear on this one.  Individual ribeyes or a Rib roast.


    If I'm grilling, my top pick would be a nice thick NY Strip.  Don't care what anyone else says, there is nothing better  :)

    That said, Strips just don't taste as good when they are roasted.   I have no idea why this is the case, but it is what it is.

    Now, a nice Rib Roast slow smoked with Hickory to a nice medium rare  ?  Pure heaven.
  8. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I am a little late to the party but it's all been said. Reverse seared Ribeye would be my choice!!
  9. pacedawg

    pacedawg Fire Starter

    Definitely not late to the party. . . I am going to the store tonight! Either way, I plan on trying each opnion whether it be this weekend or next.