Smoking steak

[Redicans]

Did a “new to me” Tomahawk tonight. Rarly find them around here.View attachment 685223
Little worchestershire and then laced it up with Holy Vodoo, bagged and fridge overnight.
On the RT 590 on low smoke (180-90*) for 2 hrs
View attachment 685224
Took to 115* and then reverse sear on a scorching hot Blackstone.
Off at 128* and let rest,climbed to 133*
View attachment 685225
View attachment 685228
Enjoy the smoke flavor on a thicker steak. Very tender.

Yessah!! That looks Amazing!!

 

[civilsmoker]

What @Winterrider presented is the perfect example. I have done steaks as thin as 1 inch, hey just take less smoke, however even as little as 30-45 mins can add a nice flavor tone