Steak: smoke then sear?

[jjdbike]

Hello folks,

I’d like to do some steaks tomorrow and want to maximize the flavor. Here’s my plan. Looking for input - suggestions please.

I’m thinking, pre salt (dry brine), then garlic, herb pepper rub.

I’ll use Santa Maria grill attachment on my Weber kettle. I’ll light a small bed of briquettes then lay some oak mini splits over them to ignite.

Raise grill grate to where it’s getting warm smoke but not too much heat. Place a large aluminum roasting pan over the top of steaks to trap smoke. Smoke till steaks start to take on some color and roughly 90-100 IT. At that point add some tallow spray, stoke fire and lower grill to sear. Pull when IT is 10-15 degrees before preferred finished temp, add a pat of butter . Plate sides, potatoes, then steaks and serve.

Sound right? Any other tips or suggestions? This is basically how I do tri-tip. I’m looking to do something other than tri tip. I’m thinking ribeye.

Thoughts?
JD

[Duanessmokedmeats]

Sounds good to me...Yum

[Oak Smoke]

Putting a touch of smoke on a ribeye is something we do once in a while. It’s one of the few times when I will use mesquite. It just tastes and smells traditional for my area. I like putting the steaks on the grill straight from the fridge so as to gather smoke but not start cooking right away. As far as seasoning it’s either SPG or SPG and some Cavenders Greek seasoning. Cavenders is no secret, its use is very common in some areas of Texas. It’s also great in some vegetable dishes, like green beans. Smoked steak is a good change of pace meal.

[N227GB]

+1
A few chips of mesquite are a nice ribeye touch.

[jjdbike]

Sounds good to me...Yum

Thanks!

[jjdbike]

Putting a touch of smoke on a ribeye is something we do once in a while. It’s one of the few times when I will use mesquite. It just tastes and smells traditional for my area. I like putting the steaks on the grill straight from the fridge so as to gather smoke but not start cooking right away. As far as seasoning it’s either SPG or SPG and some Cavenders Greek seasoning. Cavenders is no secret, its use is very common in some areas of Texas. It’s also great in some vegetable dishes, like green beans. Smoked steak is a good change of pace meal.

Thanks Oak.
Some grilled veggies would be a great addition to the meal, along with some beans.
JD

[Oak Smoke]

If you decide to try Cavenders this what you are looking for.

[58limited]

Its good stuff

[58limited]

I put a little smoke on my steaks when I reverse sear but be careful, you can over do it depending on the flavor profile you are looking for. I like a little smoke - not a lot - on a steak. Having said that I have made smoked steaks (no sear, just slow smoked until done) that were awesome. I use lump charcoal and usually add just a little hickory and fruit wood for smoking but mesquite is really good too.

[Oak Smoke]

+1 on not a lot of smoke, just a little goes a long way.

[Henrik]

Sounds like a solid plan. Just a suggestion: I wouldn’t bother with the pan to trap smoke. It will get smoke flavor anyways. There’s a risk of getting too much smoke flavor, so if this is the first time cooking it like this I would go without. Next time around, use the pan if it wasn’t enough.

[MsTwiggy]

Is the pan to trap heat? I hadn’t though about the smoke. I agree that you don’t want it too smoky. I always cover for indirect prior to searing. 🔥🔥🐿️

[fzxdoc]

100% agreed.

K.

[jjdbike]

Sounds like a solid plan. Just a suggestion: I wouldn’t bother with the pan to trap smoke. It will get smoke flavor anyways. There’s a risk of getting too much smoke flavor, so if this is the first time cooking it like this I would go without. Next time around, use the pan if it wasn’t enough.

Thanks all,
Yes the pan is to trap smoke.
This is exactly how I cook tri tip.
Best Regards,
JD

[Troutman]

I like the plan but I tend to front sear (since the fire is probably as hot as it’s ever gonna be) then let the meat come up to temp a little offset. It’s really six of one and half dozen of the other. Good luck

[MsTwiggy]

Sneaky!! 🔥🔥🐿️

[randy.56]

Tried smoked ribeye many years ago, not a fan. It seems some thing do not need smoke.

[JeffJ]

With a Santa Maria j recommend starting with the grate pretty high above the fire,assuming it’s a nicely marbled cut and cooking it slow and gentle until it hits 110 or so internal. Then crank the grate down and do a high temp sear flipping ever 20-30 seconds until you hit 125 or so. Pull the steaks and Let the steaks rest for 15 minutes and you are looking at a nice medium rare with incredible flavor.

As I’m reading through some of the comments you have no need to try and trap smoke. Your fuel is wood. It will impart incredible flavor on a Santa Maria.

[Santamarina]

Solid plan…though, as others have suggested, I’d skip the pan. I always cook my steaks over an oak fire. Even with no top/lid over them they get plenty of smoke.

[DaveD]

Looking forward to seeing how this comes out!

[fzxdoc]

I'll wait for your results, if you have the time to post them.

Sounds like a great plan, minus the pan. But then if you're already using a pan when you smoke/sear tri-tip, and you love the flavor, then you do you.

That Santa Maria setup for your kettle sounds like a fun accessory to own. Is it sturdy?

Kathryn