Steak - modified smoking technique

[phecksel]

I've been trying to get the smoke/sear technique down, and it's been a bit of a struggle, as I generally overshoot my target temp.

First thing, I lowered my smoke target temp to 115F, and will lower it further down to 110F next time.

As it was getting near 105, I turned the smoker down to 200 (from 225). As it crossed over 110, I turned the smoker off. Steak was cooking a bit faster than the squash. I let it sit in the smoker for almost 15 minutes. Temp was showing 113.

Put it on the blazing hot sear station for 1:15 per side, and on a whim added another 30s to the first side.

It came out to be absolutely perfectly cooked. It was a perfect cooler medium rare. Wife tends to like her steaks cooked slightly more, said this was one of the best steaks she's ever had. I think I've got this down now It also helped this was a larger and thicker cut of meat.

[ItsAllGoneToTheDogs]

1:15 is WAY too long IMO. Flip flip flip... 30 seconds or so is the sweet spot. Also pull it off the smoker as soon as it hits 110 or whatever your target temp is, it can sit on a plate for a few minutes before you sear without ill effect, vs leaving it in the smoker even once you've turned it off gives a chance for things to creep.

As you noted a thick steak is the ideal candidate, I shoot for at least 1" thick and I pull around 110-115 as well, though if it's a 2" behemoth steak I find I can go closer to 120 before searing.

[Allon]

Smoking steak was my best cooks ever...

I keep wishing to get the Bronco up ang going again. At the rate my daughter and I are going it will be sold before working again.

Sad really

[DaveD]

Curious if you reckon you can pick out the smoke flavor from what the sear imparts? I've never convinced myself that I can, which is one reason why I gave up this approach and either just do a straight 2-zone or, far more often, cook steaks via sous vide que. SVQ is completely idiot-proof, and I should know, because I am no ordinary idiot. Glad yours came out great! Guess we'll just have to take your word for it, since there are no photos...

[Allon]

Smoke flavored from searing?

The key word is SMOKE folk

[DaveD]

I know you don't get smoke flavor from searing, but you do get lots of yummy Maillard byproducts that pack a ton of flavor, and in my experience those swamp the subtle note that 60 minutes of smoke leaves... ¯\_(ツ)_/¯

[ItsAllGoneToTheDogs]

I can, but I rarely do the sear step these days. Smoke the whole way, perfect edge to edge pink every time is my go to probably 60% of the time.

[RonB]

I am glad ya got something that worked. In order to duplicate the cook next time, try to keep everything the same. By that I mean same thickness steak and same size fire as well as everything else.

[phecksel]

Guess we'll just have to take your word for it, since there are no photos...

I was so busy eating, didn't even think about photos.
Sous Vide is my 2nd favorite way of cooking steaks, and it works much better on steaks less than 1" thick.

[phecksel]

1:15 is WAY too long IMO. Flip flip flip... 30 seconds or so is the sweet spot. Also pull it off the smoker as soon as it hits 110 or whatever your target temp is, it can sit on a plate for a few minutes before you sear without ill effect, vs leaving it in the smoker even once you've turned it off gives a chance for things to creep.

As you noted a thick steak is the ideal candidate, I shoot for at least 1" thick and I pull around 110-115 as well, though if it's a 2" behemoth steak I find I can go closer to 120 before searing.

It's a portable smoker, so there isn't a big heat sink. It held the temp. I didn't measure final temp, but I'd bet final was around 120F, which is where I like it. Incredibly tasty steak

[Johnny Booth]

Sounds awesome. Thicker the steak = more time in the smoke. I use 2” steaks when I cut my own.

I have no problem tasting the smoke and the sear using my PK.
Maybe because I smoke with seasoned flaming wood, like on my offset.
When I sear, I throw some more wood splits on the charcoal, small enough to burst into flames. I move the steaks on, off or near the flames as needed. 🍻😎

[bbqLuv]

Reverse-sear a steak, and it works. It seems so simple, but a good thermometer helps in practice.

I have the best results with Tri-Tip steaks from Costco.

Traeger Tri Tip - Traeger Grills

Reverse Sear New York Strip - Traeger Grills