Decided to give some smoked steaks a try; a 30oz Bone-In Ribeye and a 36oz Porterhouse. I seasoned them like I always to with a good bit of kosher salt and then with some Bone Suckin' Sauce Rub. I used about 80% Cherry and 20% Hickory. I started them at 225° but the internal temps were rising pretty quick so I closed all the vents so there would be more time on the smoke. By the end the smoker was around 200°. I pulled them at 115° internal and let them rest for 10-15 minutes. While they were resting I basted them in melted butter and some more rub mixture. I seared them about 3 minutes a side on my grill as hot as it would go.
The best part about left over steak, steak and eggs the next morning!
The best part about left over steak, steak and eggs the next morning!
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