Smoked steak

Dfoshee · July 2017

just wondering if anyone has used wood while cooking steaks. Two 1.5" ribeyes. Gonna reverse sear them.

NPHuskerFL · July 2017

Sure. You'll pick up more flavor/smoke on a thicker cowboy cut steak during a reverse sear. But, 1.5" will benefit also.

bgebrent · July 2017

Yup. I like white oak personally.

nolaegghead · July 2017

What Ba-la-kie ( @NPHuskerFL ). In fact, you can add a sh!t-ton of it. You're not going to over smoke steaks.

Meeeshigan22 · July 2017

Do it once a week, don't want a steak any other way now. I've settled on post oak as my go to.

Dfoshee · July 2017

Thanks

dsleight · July 2017

I cook a ribeye nearly every Friday night and use a small chunk of wood. Comes out great.

Gym · July 2017

Anyone notice a difference between the oak varieties?

Meeeshigan22 · July 2017

Gym said:

Anyone notice a difference between the oak varieties?

I do. I use red, white, bourbon barrel, and post. Red and BB are pretty distinct, white and post are pretty similar, post being more mellow.

etherdome · July 2017

I like oak or sometimes cherry . Doing one this moment with oak

theyolksonyou · July 2017

I put some chips in the SV bag before searing on the induction eye, but don't seem to get much added flavor.

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