rib eyes a little dry burgers great


 
T

Trevor McCall

TVWBB Member
I tired rib eyes and burgers on my smoker today the burgers turned out great the steak not bad but a little dry I waited till the steak was 140 in the center I think I could have taken them off sooner I used mesquite and hickory very tasty maybe I should baste the steaks next time any suggestions?
 
I haven't done rib eye's, but I have done whole roasts. I think the following would hold true.

1) make sure the steaks are cut at least 1"1/4 and are well marbled
2) Smoke until 10 degrees below your finish temp. The sear at the end and carry over temp will put you to your level of "done".
3) use the "reverse sear" technique. I tend to start minion and smoke around 275 (not too picky). At the end I lift off the mid-section and fan the coals. Then quickly sear both sides.
 
If you took it off at 140(medium) it was probably 150-160(well done) by the time you ate it so yes it was probably dry. I don't do steak low and slow since I'm really not looking to render the fat out of it. What temp was your cooker at?
 
the smoker ran at 250 the whole time. I filled the water pan half full to see if I could get the temp a little higher this time it seems to run just at 200 usually.I like my steaks rare so I will try taking them off before they hit 140 next time. do you baste steak if you do it on the smoker?
 
do you use water in the pan? I only filled it half full this time to see if I could get the temp higher mine usually runs at 200 this time I got it to 250 <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scooter B:
I haven't done rib eye's, but I have done whole roasts. I think the following would hold true.

1) make sure the steaks are cut at least 1"1/4 and are well marbled
2) Smoke until 10 degrees below your finish temp. The sear at the end and carry over temp will put you to your level of "done".
3) use the "reverse sear" technique. I tend to start minion and smoke around 275 (not too picky). At the end I lift off the mid-section and fan the coals. Then quickly sear both sides. </div></BLOCKQUOTE>
 
If its cooked @ 250 the rest temp wont climb to mutch. But the reverse sear Like Scooter said would be a nice toutch.

135-140f is were i pull my pork loins.(lower for a nice cut of beef)

But eather way just pull it lower next time and enjoy a nice rare steak.
 
Trevor, to use your WSM for steaks take the middle section off, make a nice fire, put a cooking grate on top of the bottom section, cook about 7 min or so each side depending on thickness of meat, take off, hold 5-7 min tented and serve. Same for burgers although cooking times may be different. I believe that an initial sear is key to flavor developement, no need for slow cooking for those two meats.
Obviously just my opinion.

Mark
 
I would never try to "low and slow" a leaner cut like a striploin, but there's nothing wrong giving a thick ribeye some smoke love.

I use the same technique as I use for tri-tips (reverse sear) and I can get a nearly perfect even cook with a good crusty exterior.
 
the smoke did give them a whole different taste that I am not use to I think would like to try this again I will just take them off sooner and try the sear at the end.thanks to all for all the great advice I am happy I got on virtual weber.com!!!!! <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scooter B:
I would never try to "low and slow" a leaner cut like a striploin, but there's nothing wrong giving a thick ribeye some smoke love.

I use the same technique as I use for tri-tips (reverse sear) and I can get a nearly perfect even cook with a good crusty exterior. </div></BLOCKQUOTE>
 
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