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Smoked steak
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Dfoshee
Posts: 191
just wondering if anyone has used wood while cooking steaks. Two 1.5" ribeyes. Gonna reverse sear them.
Lbge. Maverick 733, ss top, 30" fire pit, gas grill, small charcoal grill, electric smoker, 65 qt yeti, 35 qt yeti.
Comments
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Sure. You'll pick up more flavor/smoke on a thicker cowboy cut steak during a reverse sear. But, 1.5" will benefit also.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Yup. I like white oak personally.Sandy Springs & Dawsonville Ga
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What Ba-la-kie ( @NPHuskerFL ). In fact, you can add a sh!t-ton of it. You're not going to over smoke steaks.______________________________________________I love lamp..
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Do it once a week, don't want a steak any other way now. I've settled on post oak as my go to.Highland, MI
L BGE, Primo, and a KJ Jr -
ThanksLbge. Maverick 733, ss top, 30" fire pit, gas grill, small charcoal grill, electric smoker, 65 qt yeti, 35 qt yeti.
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I cook a ribeye nearly every Friday night and use a small chunk of wood. Comes out great.
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Anyone notice a difference between the oak varieties?
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Gym said:Anyone notice a difference between the oak varieties?Highland, MI
L BGE, Primo, and a KJ Jr -
I like oak or sometimes cherry . Doing one this moment with oakUpstate SC
Large BGE, Blackstone, Weber genesis , Weber charcoal classic -
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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