Cedar Planking Steak

[Winz]

I got a bunch of cedar planks at Costco the other day and managed a nice salmon cookup.  I love the cedar aroma and taste that results from using planks - got me thinking about using cedar planks to cook steak.  Here is my thesis:  An 18.5" kettle is too small to do a proper 2 zone cook for a reverse sear (especially if the steak is big).  My thought is to fire up a full chimney of lump, cook the steak on a cedar plank until the middle gets above 100, and then remove the plank to finish it off directly over the hot coals, just like a reverse sear.


This Pat Pending 18.5 that I rescued and restored gets the call:








Big Porterhouse on a Cedar plank over lump.  I was monitoring the temp - just because I am obsessed with thermoworks products....





Once the steak hit 115 internal, I removed the board and seared it directly over the lump.  Here it is after resting and carving out the T bone:





The payoff. Wedge salad with pepper bacon, red onion, croutons, blue cheese, and chives.  Steak topped with blue cheese compound butter.
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The technique worked well.  If you like cedar, give it a try.  You can really taste the wood in the steak.  The only thing I will do different next time is to pull the plank at 90 degrees internal and let the steak sear for longer to develop a nice crust. 


Winz

[1911Ron]

Very nice!

[EricD]

Warning Noob Question....
I've been hearing a lot about cooking on a Cedar plank.  (Usually fish, and Kudos on your steak experiment)  My question--- Is the plank only good for one cook?

[Winz]

Warning Noob Question....
I've been hearing a lot about cooking on a Cedar plank.  (Usually fish, and Kudos on your steak experiment)  My question--- Is the plank only good for one cook?

Eric - it is a great question. In my experience abound half the time I can reuse it, and half the time I toss it. A lot depends on the amount of heat directly under the plank. High heat, direct cook will usually mean only one use. Another variable is plank thickness. I find some brands are thicker/sturdier than others.

ALWAYS soak them - the longer the better

Winz

[MrHoss]

Cook looks bang on Winz. When I smoke steak then sear I have found the same thing regarding an early pull to give enough time for a good crust to develop.

[1buckie]

Nice Cookup at the new place on one of the newbie kettles !!!

"Signature croutons" ?

[Winz]

Nice Cookup at the new place on one of the newbie kettles !!!

"Signature croutons" ?

You remembered!  For this cook, I used store bought  . 


For Cesar Salads, it is always home made.  Best part of the salad in my opinion.

[blieb]

I never thought to do steak over cedar.  I'm sure it's great!

I ran out of planks recently and couldn't find any at Costco ... I've been using pecan chips with rave reviews in my house ...