Smoking/grilling a steak

[Jocool]

I have gotten into the habit of smoking a steak with plum wood either before I sear it or directly after I sear it. This one pictured I smoked for about 20 minutes in my GA on a wire 1/2 grate which was indirect. And then seared it for a minute either side on the CI grate on the other half directly over the coals.


Although the overall result is acceptable, I think the smoking process is cooking the steak a lot more than I want it to. I prefer them to be a bit on the rarer side.

But my dilemma is that if I reduce the heat for thw smoking, the grate won't be hot enough when I want to sear it. It just wont work!

Any ideas fron those that arw more experienced than me? (Which probably means everyone on this site.)

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[Mmmmm]

Best idea I can come up with is: let BBQ be BBQ, and let grilling be grilling, and don't try to mix the two. Forget smoking your steak or if you must grill it over wood chunks instead of charcoal.

[pbe gummi bear]

If you like the smoke flavor can you start up the wood and place one chunk into the big kettle? This should be close to a cold smoke since it won't heat up much. Then place the chimney on your GA, start up some charcoal and then when that's done toss it into the 22 for searing?

[Troy]

just grill as normal, with the wood directly in the hot coals.

It'll still smoke and provide flavor.

Just keep the lid closed, you don't want open flame.

[edhead35]

just grill as normal, with the wood directly in the hot coals.

It'll still smoke and provide flavor.

Just keep the lid closed, you don't want open flame.

QFMFT

[kendoll]

I do mine direct to sear for about 1 min on each side, then place as far from the charcoal as possible until it reaches the right IT (about 135F for me). I put the lid on for about 10min to let the CI grates heat up, then put the wood on and wait till it starts smoking before placing the steak on.



Ken

[Bbqmiller]

I do mine direct to sear for about 1 min on each side, then place as far from the charcoal as possible until it reaches the right IT (about 135F for me). I put the lid on for about 10min to let the CI grates heat up, then put the wood on and wait till it starts smoking before placing the steak on.



Ken

I do the same as Ken. Fire up some lump and get it searing hot. Steaks come off like this.

Nice and juicy after a rest


Key to steaks is a good sear to lock in juices. I do throw on a chunk of oak, and salt/pepper only for seasoning.

[Troy]

Nice looking steaks.

Searing doesn't lock in juices though.

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[edhead35]

Nice looking steaks.

Searing doesn't lock in juices though.

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It creates a crust of Caramelized goodness.

[Johnpv]

Have you thought about trying to cold smoke the steak for an hour before putting it on the grill.  That way the heat isn't high enough to start cooking the meat.

[Aawa]

For reverse searing in the GA, try burning down a chunk of the wood you want to smoke with to coals and use that as your heat source supplemented by actual charcoal.  That way you get the nice smokey flavor through it.

Also don't hesitate to pull your steak off the grill at 115-120degrees internal temperature and then get the GA up hot enough so you can do a proper sear and finish up at rare-medium rare the way you want it.  There is no rule that says you have to keep meat on the grill for 10-15mins while you wait for your GA to come up to searing temperatures.

Here is a NY Strip i did the reverse sear on.


First slice through the middle.