Smoking Dry Aged Steaks
Any thougths or recomendations on this?
I'm thinking:
Salt and Pepper right before putting in smoker - Perpercorn around the edges
Smoke the steaks tills about 115 degrees
Move to grill till 145
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BiscuitBoy
Mar 5, 2012 07:31 AM
A cheap piece of meat, yeah, a low slow smoking is great. But seems like a waste to smoke a nice aged steak, might even be kind of tough. How did it come out, Mikie?
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scubadoo97
Mar 5, 2012 05:28 AM
I've done essentially the same thing with flank, flat iron and tri tip. it's a reverse sear.
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MGZ
Mar 1, 2012 04:40 AM
I have done something similar with a london broil on my offset. I was smoking a few shoulders for the next day and wanted lunch. I put meat in the smoke chamber for an hour or so which took the internal temperature to just over 90. Not being patient, I moved it to the grate over the fuel in the other chamber, flipped it pretty quickly and removed. The result was a smoky, rare to medium rare slab of beef.
I see no reason it can't work for your steaks, though 145 is too done for me. Nevertheless, I think the points your contemplating make sense. If you try it, please let us know what you do and how it comes out.
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cowboyardee
Feb 29, 2012 11:32 PM
If you grill afterward, let the steaks rest after smoking and let the temp drop for a little while. Otherwise, you'll raise the internal temp so quickly on the grill that you won't get much of a sear by the time it's done. Cold smoking for a few hours prior to grilling is another option.
I suspect the smoke flavor may overwhelm some of the enhanced beefiness from dry aging. That said, I don't think it's heresy to give it a try. If the meat takes long enough to reach 115 in the smoker (I'm thinking 4 hours or more), you could wind up with some significant textural issues. Most steak cuts don't necessarily take great to very long, dry cooking. But I don't think it should take nearly long in most smoker setups.
I also agree with ACgold - 145 is a fairly solid medium, and remember that the temp will keep rising at least 5 degrees after you've pulled it off the grill (assuming you're using a reasonably thick steak). If it were me, I'd aim for med rare, and try to take it off the grill at 120-125. The smoking process can cause a little extra dryness in the meat, so I'd be careful not to cook it too far and exacerbate that tendency. OTOH if you just love your steaks cooked beyond that... do as you wish, as long as you know what to expect.
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Porker's comments in that thread were about high-temp searing and grilling and don't address low-temp smoking at all.
At first blush I was inclined to agree with Zeldog that this doesn't sound like a great idea. But upon reflection, it's not so different from sous vide, which everyone is raving about at the moment. It's just subversive enough that I think it's worth a try. What's the worst that can happen? You blow thirty bucks on a Prime Dry Aged thing of beauty, and the dog loves you forever.
I'm going to try this in my Bradley Electric and finish on the Weber when it warms up a little around here. But I wouldn't take the final grilled steak to 145 -- 128 is my top number, ever. I might smoke to 120 and then just put grill marks on the outside. With the high heat of the grill it'll go up at least ten degrees while resting, maybe more.
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Read (porker)'s comments in the following thread.
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Zeldog
Feb 29, 2012 08:31 PM
My recommendation is don't do it. A dry aged steak is a wonderful thing as it is. If you want to add some smokey flavor you could cold smoke it for a maybe half an hour if you have the equipment, or rub with smoked paprika prior to grilling. But slow cooking a steak? Bad idea, I think, even if you finish on a grill.
