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5 replies

2nd Smoked Steak

B bigtubMember
My wife got 3 NY Cuts out of the freezer and thawed them overnight. I rubbed them with Olive Oil, coarse sea salt and fresh ground black pepper. I used 1 small chunk of pecan and 1 small chunk of hickory. I used the new dual Polder on the outside steaks. Smokette set to 225F. Steaks started at 50F and got to 105, 107F in 40 minutes when I pulled them out. Grilled on the hottest setting (remembered to take out the temp probes this time) for 1 min; flip 1 min; rotate 45 degrees for 1 min; flip for last min. Temps using a Thermapen readings were 125F, 127F, and 122F on the three steaks. Covered in Al foil for 15 minutes and the temps rose to 150F, 151F, and 138F. The 150's were too done and the 138 was just slightly past medium rare. My goal had been for rare to medium rare. That is quite a rise for the rest period! Steaks tasted good but could have been better with more smoke and less doneness. I ended up turning up the smoker later just to get rid of the wood (Can you reuse the wood?). At 250F, it was really putting out the smoke. At 225F, it had been kind of anemic.

Next time:
1. 250F for the smoker and use 2 chunks of hickory/mesquite chopped into smaller pieces.
2. Pull the steaks at 95F.
3. Sear 90s on side 1 and then 90s on side 2, forgetting the cross-hatch pattern.

BTW: I finally got the notebook going!
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FM Former Member
quote:
Originally posted by Big Tub:
... Smokette set to 225F.
...with more smoke and less doneness.
Next time: 250F for the smoker


Sounds like a good experiment. Personally I'm not a fan of smoked steak for a lot of reasons.

From your description above, I'm not sure your next experiment would work. More temp will mean less time in the smoker.

You need to lower the temp, keeping the meat temp lower, longer to get more smoke. Hotter/faster is just the opposite.

You might also wait until it's smoking to put the food in.

At lower temps, use pellets or smaller wood chunks for more smoke. And keep in mind, white smoke isn't you're most flavorful, you need almost a blue or clear smoke. Too much white smoke will give the creosote taste (the white is the impurities burning off)
Q qnorthNear Traverse City, MI
Glad to see others are starting to smoke their steaks... and we like them rare here in upper MI as well.

What I've been doing is:

Smoke at 225 until internal temp of about 90. This takes about the 40 mins that you mentioned from a cold smoker. Next time I think I will try 200 degree or maybe 180 since all I want is the smoke.

Then I pull the steaks and let sit by themselves... no foil, no nothing and usually they might be outside in the below freezing temps, waiting to go on the grill. So they would be getting colder, but that's not a problem.

Then I grill for 3 mins on a side (and my wife like hers really, really rare) and they come out just perfect. Much better than I used to do when just grilling them. And I was never happy with the "grilling only" steaks because you don't get much flavor unless you can really grill them to rare... Smoking gives them a good flavor.

So I would suggest trying to slow down your heating process, rather then using 250.

And something else I might try is to turn off the smoker when internal steak temp is 80, and just let them sit in the smoke (cold smoking in a fashion) but not let them climb above 90 or 95.

And yes, in my 055 I re-use wood always... just shove the 'charcoal pieces' to the back of the wood tray and add new stuff up front.
P pagsMember
I've smoked my steaks much like Qnorth and have been very satisfied with the results. Due to the short smoke time, I've used pellets in foiled packages and get great smoke flavor. Sometimes, I just grill them, no smoke. I'm a variety type.

You took them off at a temperature that would give you medium rare. One suggestion would be to not let them sit under foil for 15 minutes cause they will continue to cook. I let them sit for a couple minutes loosely covered with foil to let the juices settle a bit then cut into them. I like them hot.

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