The smoked steak experiment
Smoked cowboy rib-eye with gratin dauphinois
After consulting with a number of experts about cooking steaks, especially the really thick ones, the idea of finishing the steak over indirect heat naturally drew me to the idea of smoking. Using my smoker, I seared the steak over intense heat, transferred it in an unheated cast-iron pan into the smoking chamber then tossed some soaked apple wood chips onto the fire. I let the steak finish for about six minutes. Temperature was right about 300.The result was interesting. The smoke created a dark complexion and highlighted the sear marks. It also created an interesting black-and-red contrast to a medium rare steak. The flavor was excellent. I only tossed a handful of chips and it added a lot of smokiness.
Ingredients
- 1 12-16 oz bone-in rib-eye 2 tablespoon vegetable oil 1 teaspoon kosher salt 1 teaspoon fresh ground black pepper 1/2 cup wood chips, soaked at least an hour
Instructions
- Light a charcoal or wood fire in a smoker and allow them to reduce to embers. Spread the coals for an even fire and try to give 3 inches space between flame and grill. Coat steak lightly with oil on each side and season with salt and pepper. Sear steak for 90 seconds, then turn 45 degrees and allow to sear for another 90 seconds. Flip the steak and repeat, watching for flare-ups and keeping the lid down as much as possible. Transfer the steak to an unheated cast-iron skillet or any oven-proof pan and move into the smoking chamber. Toss the chips onto the fire and close lid. Smoke 6-8 minutes. Let stand without heat 3-5 minutes before serving. Serve with a rich starch like gratin dauphinoise.
Cooking time (duration): 1 hour
Diet (other): High protein
Meal type: dinner
Culinary tradition: USA (General)
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