Ribeye

Georgia Chad · February 01, 2012, 06:29:12 AM

Well I finally got around to cold smoking some steaks.

Started with two 1-1/4" thick bone-in Ribeyes. They were cut to order, and were about 1.5lbs each.

Cold smoked them for 1 hour with oak Friday night. Put them back in the fridge overnight. Coated with sea salt, cracked pepper and olive oil and seared Saturday night.

They turned out excellent!! Definitely the way to go for adding some more flavor to an already great piece of meat. They genuinely made the flavor taste like they were cooked over an actual wood fire grill. We were VERY pleased with the results!

Added some fries, and (frozen) home grown sweet corn to the plate and what a meal!

watchdog56 · February 01, 2012, 06:38:15 AM

very nice

ghost9mm · February 01, 2012, 07:22:01 AM

Looks real good...

mikecorn.1 · February 01, 2012, 08:36:31 AM

Nice.

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OldHickory · February 01, 2012, 12:17:15 PM

They look good. I always cold smoke any steak I am going to cook on the grill.

SoCalBill · February 06, 2012, 11:49:05 AM

I made some ribeyes that were great yesterday, but I hot smoked mine @225 for an hour with hickory and then right onto a hot grill to finish. Any difference versus cold smoking?

OldHickory · February 06, 2012, 03:01:54 PM

IMHO yes. I sometimes put them back in the refer for a few hrs or ON and it enhances the smoke flavor.

hal4uk · February 06, 2012, 06:00:21 PM

Nice, GC! That's eatin' right!!!

SoCalBill · February 07, 2012, 07:31:12 AM

Quote from: OldHickory on February 06, 2012, 03:01:54 PM
IMHO yes. I sometimes put them back in the refer for a few hrs or ON and it enhances the smoke flavor.

I'll try that out. Local store has Ribeye on sale for $5.49lb. Might have to get a few, cold smoke, vac seal, and freeze.

Georgia Chad · February 08, 2012, 06:34:20 AM

Quote from: SoCalBill on February 06, 2012, 11:49:05 AM
I made some ribeyes that were great yesterday, but I hot smoked mine @225 for an hour with hickory and then right onto a hot grill to finish. Any difference versus cold smoking?

I personally do not know. I have not tried it that way in fear of a strong smoke flavor. I have kinda noticed that if you are plating the food within one hour of actual smoking then the surface of the food picks up a strong smoke flavor that I do not care for. It needs more time to mellow out and soak into the meat a bit.

I try make sure there is at least a couple of hours between smoking and plating. That usually is not hard to do at all with a chicken, boston butt, ribs, or most other meats. But straight from the smoke, onto the grille, and then to the plate makes me wonder.

Was the smoke flavor strong on those steaks?

SoCalBill · February 08, 2012, 12:26:09 PM

Quote from: Georgia Chad on February 08, 2012, 06:34:20 AM
Quote from: SoCalBill on February 06, 2012, 11:49:05 AM
I made some ribeyes that were great yesterday, but I hot smoked mine @225 for an hour with hickory and then right onto a hot grill to finish. Any difference versus cold smoking?

I personally do not know. I have not tried it that way in fear of a strong smoke flavor. I have kinda noticed that if you are plating the food within one hour of actual smoking then the surface of the food picks up a strong smoke flavor that I do not care for. It needs more time to mellow out and soak into the meat a bit.

I try make sure there is at least a couple of hours between smoking and plating. That usually is not hard to do at all with a chicken, boston butt, ribs, or most other meats. But straight from the smoke, onto the grille, and then to the plate makes me wonder.

Was the smoke flavor strong on those steaks?

It was strong, but not bad and it didn't taste like I was eating a meat ashtray or anything. If I did it again I might only go 40min or smoke. I have done this with pork steaks using apple pucks as well and it came out awesome in my opinion.