slow smoking steak


 
J

Joe Fountain

New member
Has anyone ever slow cooked steaks such as new york strips or porterhouse? i have never seen it done. If you have tried to do it how did it go??

joe
 
Hey Joe, welcome to the forum.

Not sure why you would want to do that for the entire cook. Not sure what there is to gain.

For exceptionally thick, or 'perfect sized' steaks, I'll sear and then finish over indirect heat. Others here may use the reverse sear.

Generally speaking tho, steaks are usually cooked hot and fast over direct heat.
 
I've done some. I used really thick ribeyes, gently browned the outside, then smoked with a chunk of frozen butter on top.

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I haven't done one for a couple of years now ... I should revisit this.
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Thread is here if you're interested.
 
I wouldn't slow cook a porterhouse. The filet will be nothing but dry shoe leather.

Might as well grind 'em up for hamburger.
 
Originally posted by KenP:
Hey Joe, welcome to the forum.

Not sure why you would want to do that for the entire cook. Not sure what there is to gain.

For exceptionally thick, or 'perfect sized' steaks, I'll sear and then finish over indirect heat. Others here may use the reverse sear.

Generally speaking tho, steaks are usually cooked hot and fast over direct heat.
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i doubt i will even try it. my weber kettle does steak perfectly. i just got to thinking about it the last time i smoked some butts and thought i would ask if anyone had tried it

joe
 
Joe,I've smoked a sirloin before. I got the idea from the Texas Land and Cattle steakhouse. It was pretty delicious. But something nice and marbled like a porterhouse or a ribeye would be better on a grill . HTH
 
****, the more I read this thread the more I am tempted to try this!

Can't see why the filet on a Porter would dry out going low and slow. I mean, if you are in the 200 - 225 range, why would all the moisture get drawn out ?
 
I almost always add a little smokiness to my New Yorks on my kettle by adding a small amount of hickory chips to the edge of the coals in a 2-zone setup.
 
Originally posted by Dave W (Demosthenes9):

Can't see why the filet on a Porter would dry out going low and slow. I mean, if you are in the 200 - 225 range, why would all the moisture get drawn out ?
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Because the filet is very lean and tends to dry out.

Well marbled cuts have the internal fat to baste while being cooked. Lean cuts do not hence the fast cook.

It's one of the reasons that filets are wrapped in bacon.
 
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