Cold Smoked Steaks ???

[Steve Petrone]

Drove to Lumberton NC today. Passed by Stegalls smoked turkey place in Marshville. Then it hit me.

Why not COLD SMOKE steaks?

Could this be done truly cold? In the 35-40* temp range? Imagine getting a smoked steak and cooking in a hot cast iron skillet or broiling it. Could this be the next big thing? (For that matter you could of course go to the grill)

 

[Steve Petrone]

So this must be a little "out there". No responses. Not one you are crazy as heck. Not one that is such a great idea.
It must be a head scratcher.

 

[Dwain Pannell]

I saw on another site a guy smoked a couple tenderloin steak to 110* then seared it on a OTS to Med Rare. I looked good to me. I often reverse sear with a chunk of apple for smoke and get some pretty good comments.

 

[k walsh]

It can be done. Lil Chief Smoker calls it smoke flavouring the meat. I have done it before with roasts, chops and steaks but I find that the result is "too smokey" in flavour. but if you like that then its great.
Ken

 

[Steve Petrone]

ok. Googled it.
Union Square Cafe in NY serves cold smoke steaks and Bulk Cheese Warehouse in Saskatoon produces cold smoked steaks (uncooked) for sale.
Bulk Cheese Warehouse cold smokes below 40* based on the limited info I have found.

 

[K Kruger]

The smoke needs to be on the light side for the duration lest one oversmoke. Also, for safety reasons, time cold smoking shouldn't be excessive. (No need anyway.) The steak should be promptly finished after smoking OR completely chilled and fridges till the time to finish.

 

[Steve Petrone]

Thanks Kevin. My thoughts are to hook up a cold smoke generator to a refrigerator. Keep the meat (steak) refrigerated, cold smoke, vac seal and sell.

 

[Dave from Denver]

As you probably know a slight trickle of cold smoke for longer works better than heavy cold smoke for shorter time.

 

[Allan S]

I have bought the coldsmoked ribeyes from Bulk Cheese Warehouse in Saskatoon. They cut them nice and thick. Although not on the BBQ, yy last cook with one was using this method by Modernist Cuisine: http://modernistcuisine.com/recipes/low-temp-oven-steak/
It turned out really well.

-Allan

 

[Frank H]

It just seems to me that a cold smoked steak would be marketed toward a home cook who can't smoke meat and wants that flavor. Most of us can throw a steak on the kettle or WSM and smoke the heck out of it and then sear it and eat it. So we wouldn't need the extra step. Not dumping on your idea , just thinking out loud.