Question about cold smoking rib eyes

[franko]

 I am marinating some rib eye steaks for tomorrow and would like to get a good "smoky" taste to them. My question is: Would I get better results cold smoking them for about an hour with the amnps and then taking them directly to the grill, or would the results be just as effective if I just placed the smoking amnps on one side of the grill and the steaks on the other? The steaks will be kept under 40 degrees (except for seasoning time) up to the time for smoking.

 

[s2k9k]

An hour out of the fridge sounds like a long time to me, you might be asking for trouble. I would just smoke them at about 225* until the IT gets where you want it then move them to your grill set about 500* and sear each side for about a minute. This is called "reverse sear", search that term here and you will get a lot of ideas. I did this awhile back for the first time and I will never cook a steak any other way now!

 

[alblancher]

Yea, smoke them like a piece of whole muscle meat for a couple of hours and then throw on a hot grill to char, if you like char.  I love it!

 

[chef jimmyj]

I would have to ask for more detail. What are you marinating in? High Acid, High Salt...Giving them a Rubdown with a Salty Rub like Montreal?  Either or a combination of both will kill or inhibit Bacteria growth to the point that 1 hour of Cold/Cool Smoke finished with a Sear at a high temp, will not hurt. Just don't Inject!...JJ

 

[franko]

Thanks for the info. I didn't know if the 40-140-4 rule applied to beef steaks or not.

 

[s2k9k]

Not really because if you want them med rare they will never hit 140 anyway. I just wasn't sure with no heat at all for an hour was good, but listen to jimmyj he won't steer you wrong. Steer get it hehe! But really, think about the reverse sear, it is really good!

 

[chef jimmyj]

Not really because if you want them med rare they will never hit 140 anyway. I just wasn't sure with no heat at all for an hour was good, but listen to jimmyj he won't steer you wrong. Steer get it hehe! But really, think about the reverse sear, it is really good!

 Thanks Dave!  I was just having the Revese Sear discussion with another member. I think it is a great way to go! I have a local store that puts whole boneless Striploins on sale for $5.99. They will cut to order and I usually go with 1 1/2 inch thick. I am going to try the Reverse sear soon. I am worried that getting a perfect Med/Rare with the 3/4 inch thick steaks, that usually show upon Foam Trays, is possible. Have you had luck or do you get thicker steaks as well?...JJ

 

[s2k9k]

Thanks Jimmy! As you know I think it's all about temp. I did some NY strips about 1" but I let them go too long, about 130* and they were closer to med and more like med/well by the time I got to the end of them. Last weekend (kind of in a hurry) looking in the store everything was thin except a couple of T-Bones that were probably 1 1/14 so I got those and took them to 127* before they hit the 500* grill for 1 min on one side and 30 sec on the other and came out med/rare and didn't cook that much more on the plate. They were very good! This is something I'm wanting to get down and I know now you can't be lazy, really have to watch the temp. Timing is everything, and it's a close window.

I've read a lotttttttt of your posts and really respect your methods and feel honored you would ask me a question! i hope I could help.

 

[chef jimmyj]

I will have to give this a try.Thanks for the response Dave...

...JJ