On 6/28/2020 3:53 PM, jmcquown wrote:
> On 6/27/2020 12:27 PM, CookinYeti wrote:
>> So for fathers day we got some amazing steaks and decided to smoke
>> them instead of grilling them. This was one of the few times I had
>> such high quality meat, so I seasoned them with just salt and pepper,
>> and smoked them with mesquite for an hour.
>>
> Sounds like a great way to potentially destroy a good steak.Â* Then
> again, I don't know what you consider "amazing steaks" or "high quality
> meat".Â* I'm pretty sure most people try their best not to buy crappy
> quality meat.Â* What cut were these amazing steaks?Â* Ribeye?Â* NY or KC
> Strip?Â* Porterhouse?Â* T-Bone?Â* Pray tell!
>
> Nope, not clicking your link.
>
> Jill

Don't recall who did it, one of the TV chefs, and I tried this. Season
your steak and allow it to come to room temperature. Then place it in
an oven set at 200 degrees until the meat reaches 100 degrees, about an
hour. Remove and sear on a hot grill.

It came out good but was time consuming for small benefit. I guess you
can do something like that on a smoker. Mesquite is a strong flavor,
done wrong can be bitter. Also, without a sear on the outside you are
missing a lot of thereasons a steak is so good.