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I do this in a smoker sometimes. Smoke to 100*, rest, and then sear on grill or in pan. Don’t use much smoke. Can be a really killer way to do ribeyes and port
by abakker 5y ago
I do this in a smoker sometimes. Smoke to 100*, rest, and then sear on grill or in pan. Don’t use much smoke.
Can be a really killer way to do ribeyes and porterhouse.
- bobbygunderson 5y agoYep yep yep. And I’ll also echo don’t use much smoke - I went way overboard with some mesquite to see what it would be like, and it was fine but definitely detracted. A light smoke then a char is chef’s kiss though.
- abakker 5y agoWhat’s your favorite wood? I used peach recently and it was nice, but I’d be open to try anything.
- cthalupa 5y agoI do a decent amount of smoking (not steaks, too often, though sometimes) and I tend to mostly avoid mesquite, or use it very sparingly. It's STRONG. I'm not afraid to use a good amount of post oak or cherry when smoking anything, including steaks, though.