Smoke a steak?

Fireball

Has anyone smoked a steak for about ten minutes at 250 degrees and then finished it off using the T Rex method?[p]I was wondering if this would increase the smoky taste. [p]A slow day here at the old Library.
Thanks
Fireball

BlueSmoke

Fireball,[p]Sounds like something you should pursue - "purely in the name of science" of course. I like to crank the Egg to T-Rex temps first, and then toss in a handful of coffee wood chips. The steaks come off plenty smokey.[p]Ken

Rumrunner

Fireball, I have smoked/grilled steaks on several occasions. They work best on a very thick steak and wood of your choice. I like cherry for wood and Delmonico/ribeye for the steak. Cook your steak indirect for approx 15-20 minutes at 250°, crank up the volume and finish cooking your steak DIRECT like normal, being careful to monitor the internal temp. Mmmm....now I'm hongry again. :P

tach18k

Fireball,
Well when I do my tri-tips, I low and slow till the meat is 130, then I rest it for about 5 minutes then I char it to my likeness, then rest about another 10 minutes, perfect meat medium rare and no gray spots, mm,mm, good

TRex

Fireball,[p]I personally find that my steak gets enough smokiness if I use mesquite chunks during the 400 degree roast period. If you're looking for even more smokiness, keep you dome closed during the sear (you may do this already anyway). The main point of my method is to rest the meat AFTER the high temperature sear and finish off the steak at a lower temperature. If you started your cook with a slow roast and finished off with a sear, I suppose you could then do a 15 minute or so rest, but then your steak may be too cool for your liking.[p]Just my thoughts . . .[p]TRex