Smoked steak with thermometer

7 Comments

  1. I have always heard you eat first with your eyes. Well my eyes are telling me that perfectly cooked steak is dry. Perhaps it’s the pristine cutting board and plate that’s tricking me or maybe it’s just been in front of the lights too long. Got to try one and perhaps also try a ribeye. Thanks

      1. They are super juicy. TBH smoking steak like this kind of ruined steak for me. I don’t really enjoy eating it anywhere but at home now.

  2. I just bought a Recteq and am learning how to cook on a pellet grill. I had a Smoke Hollow grill/smoker for decades and smoked using wood chunks. Great smoke ring but hard to keep a constant temperature.

    This is a great article and I look forward to trying it.

  3. Holy SMOKE Jeff. Followed your details on my K.J. with large chunk OAk firewood. 30 minutes out of the fridge, plenty of Garlic Powder. KJ at 225. 1 bone in Rib Eye and 1 NY Strip approx 2lbs of beef. 50 minutes on indirect, pulled at 125 internal on the Thermapen…… put them both on the direct fire, turning about 30 to 60 seconds about 4 times.
    Wow!! Tender, nice Sear. Inside the sear …..same color top to bottom. It’s well worth the hour vs a 10 minute cook. So tender and tasty.

    Thank you for this post. It’s the only way I’ll do high end steaks fron here out.

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