wildblue
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This is less of a recipe and more of a "If you haven't tried this yet, you really should" I've been told I'm not allowed to make steaks any other way.
Take your favorite steak (I'm usually a ribeye guy) and just barely get it wet with some olive oil. Give it a good sprinkle of salt and pepper. I let these sit on the counter for ~ 30 minutes while the smoker is getting to temp.
Put your sear plates on - I put them upside down to get more surface area. If you don't have plates, use the gas grill sitting in the corner that's collecting dust or just have a good pan ready on the stove. You're not smoking on the plates, just getting them good and warmed up while you are.
Set your smoker @ 225 - I like mesquite wood for this, and I turn on 'extra smoke' on the 680. Smoke until the internal temp is about 105-110. Depending on your meat, this'll be 30-45 minutes.
I pull them, pile them on a plate and just cover with another plate. Crank the smoker up to 400 and go drink a beer for 15 minutes. If you're using another grill or the stove, I guess you could skip this part.
Now throw them on the sear plates for a minute a side (a little more or less depending on how you like them done). I like that good sizzle, so I try to flip them onto a not-yet-used part of the sear plate if I can. Pull, cover, and let rest for 5 minutes. IT of 105-110 and right at a minute a side should get you a nice medium rare on a 1" cut ribeye. Warn any guests that the pink isn't rare, it's smoke. Your 'grill marks' turn out pink-ish instead of brown too.
Take your favorite steak (I'm usually a ribeye guy) and just barely get it wet with some olive oil. Give it a good sprinkle of salt and pepper. I let these sit on the counter for ~ 30 minutes while the smoker is getting to temp.
Put your sear plates on - I put them upside down to get more surface area. If you don't have plates, use the gas grill sitting in the corner that's collecting dust or just have a good pan ready on the stove. You're not smoking on the plates, just getting them good and warmed up while you are.
Set your smoker @ 225 - I like mesquite wood for this, and I turn on 'extra smoke' on the 680. Smoke until the internal temp is about 105-110. Depending on your meat, this'll be 30-45 minutes.
I pull them, pile them on a plate and just cover with another plate. Crank the smoker up to 400 and go drink a beer for 15 minutes. If you're using another grill or the stove, I guess you could skip this part.
Now throw them on the sear plates for a minute a side (a little more or less depending on how you like them done). I like that good sizzle, so I try to flip them onto a not-yet-used part of the sear plate if I can. Pull, cover, and let rest for 5 minutes. IT of 105-110 and right at a minute a side should get you a nice medium rare on a 1" cut ribeye. Warn any guests that the pink isn't rare, it's smoke. Your 'grill marks' turn out pink-ish instead of brown too.
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