Smoke strip steaks.

biffhero

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I am going to try to smoke some steaks tomorrow for lunch. This will be a first for me, using smoke the whole way through.

This https://heygrillhey.com/smoked-steak/ makes me think it is possible. One of our group likes it medium rare, and the rest medium or more. So it should be interesting.

With the smoke setting holding at 225, we'll have a good time, watching the thermometer probes. I'll report back with how it goes.
 
I am going to try to smoke some steaks tomorrow for lunch. This will be a first for me, using smoke the whole way through.

This https://heygrillhey.com/smoked-steak/ makes me think it is possible. One of our group likes it medium rare, and the rest medium or more. So it should be interesting.

With the smoke setting holding at 225, we'll have a good time, watching the thermometer probes. I'll report back with how it goes.

I still have yet do smoke steaks, but something I want to try. How did it come out? Photos?
 
I still have yet do smoke steaks, but something I want to try. How did it come out? Photos?


There were very good.

New York Strip steaks. We saw a recipe on heygrillhey.com . One of our party likes medium rare, three like medium or more. We used smoke for 1 hour for the medium ones, and about 45 minutes for the medium rare. I was aiming for 125F and 140F. I think we got to 120F and 130F, but we needed to leave to get to a party. They were red, due to the smoke, so we seared them in a cast iron skillet on a grill which has a gas side burner. The skillet was between 450F and 500F, according to the Fluke handheld thermometer. We wrapped them in foil and towels, and even though we didn't get to eat them until over an hour later, they were still warm and very good. We will be using this as a sure-fire fallback. It wasn't quite as edge-to-edge as sous vide, but close. I think we'll go with 1 hour, 15 minutes for the medium, and stick with 45 minutes for medium rare the next time.

Pardon the one image, it was taken outdoors underneath a red cloth umbrella. The plate they are on is white.
 

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Reading about your smoking adventure from four years ago brings back some great memories! Smoking steaks for lunch sounds like it was quite the culinary experiment. Following the recipe from Hey Grill Hey must have added some delicious smoky flavor to the steaks.

It's always fun to try different cooking methods, especially when it involves smoking. Achieving different levels of doneness for everyone in the group must have made for an interesting dining experience.

If you ever decide to revisit your smoking adventures or want to try some premium Wagyu beef to take your steak game to the next level, consider checking out https://www.fattycow.com/. Their selection of top-quality beef is sure to elevate any meal.
 
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There were very good.

New York Strip steaks. We saw a recipe on heygrillhey.com . One of our party likes medium rare, three like medium or more. We used smoke for 1 hour for the medium ones, and about 45 minutes for the medium rare. I was aiming for 125F and 140F. I think we got to 120F and 130F, but we needed to leave to get to a party. They were red, due to the smoke, so we seared them in a cast iron skillet on a grill which has a gas side burner. The skillet was between 450F and 500F, according to the Fluke handheld thermometer. We wrapped them in foil and towels, and even though we didn't get to eat them until over an hour later, they were still warm and very good. We will be using this as a sure-fire fallback. It wasn't quite as edge-to-edge as sous vide, but close. I think we'll go with 1 hour, 15 minutes for the medium, and stick with 45 minutes for medium rare the next time.

Pardon the one image, it was taken outdoors underneath a red cloth umbrella. The plate they are on is white.
Thanks for sharing your venture.

I was thinking about searing beforehand, then switching to a higher temp smoke mode to finish like an indirect cook.
 
Sure it has been talked about in the past but my take is you allow the smoke to flavour the meat, then you sear a crust on the surface at the end. If it is seared before the smoke perhaps the smoke can't really flavour the meat due to the crust ?
I sear mine afterwards to lock in flavor 🇺🇸🇺🇸
 

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