On 6/28/2020 4:23 PM, Ed Pawlowski wrote:
> 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.Â* Season
> your steak and allow it to come to room temperature.Â* Then place it in
> an oven set at 200 degrees until the meat reaches 100 degrees, about an
> hour.Â* Remove and sear on a hot grill.
>
> It came out good but was time consuming for small benefit.Â* I guess you
> can do something like that on a smoker.Â* 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.

"Bitter" is exactly the word that came to mind when I thought of a
mesquite smoked steak. An hour seems like overkill, too. I love a nice
sear on a good steak, cooked to medium-rare. Smoked, nope.

If I ate steak often my steak of choice would be a so-called cheap cut.
Chuckeye (aka Delmonico). Nope, I wouldn't smoke it.

No plans here for a BBQ on the 4th. To me 4th of July BBQ conjurs up
images of get-togethers and people gathering around. Not happening
here. It shouldn't be happening anywhere in the middle of a pandemic.

Jill