I like to put an aluminum foil pan with a little apple juice in the middle so it keeps the meat even more moist. Then you don't even need butter at the end... I also spray juice on it every once in a while, adds a little sweet flavor.
@bdbailydown Sorry to disappoint, but they have proven that placing fluid in the grill during the cooking process does nothing to keep the meat moist. Spraying it with apple juice does probably add some nice flavor....and why would I want to figure out a way to not use butter? The butter adds another level of texture and flavor that is world class...
pretty close to my style. i love using the weber. coals on each side. but in middle i use a sheet of foil turned up on all sides to capture the juices. grill as you do then throw back to foil with juices while cool down. then eat baby,
Thanks! This looks just great. Just to be clear that is 30 minutes on one side, than 10 minutes on the other side still indirect and finally 10 minutes of direct grilling?
the hickory logs should be soaked in water the act like a dam to keep the charcoal in place plus gives out the smoke you need but they have to be soak in water to keep from flaming up. oak works nice also or even a good cheery wood
@bigbubba8888 I agree with your assessment on different woods to use, but totally disagree on soaking the hickory. The wood does not flame up when the lid is on. Also, the smoky flavor is created by the wood once it is concerted to coal, not by the smoke itself. Thanks for stopping by.
Do you ever use a grill thermometer? Helps maintain consistancy just pop it in the hole in the lid while grilling. Any way I like your drive to grill. You da man.
@BBQMyWay wait no that cant be right...you mean another 10 minutes of indirect heat and THEN finish it off over direct...10 minutes direct will allow it to join the rest of the charcoal u got down there o___o
Wow, my thing is the opposite.. I season it up, flash cook which forms a cocoon around the outside. Then you slow cook in indirect heat! Keeps that juice in the inside! :)
@723400 I think both ways work fine, although they have proven that searing the meat doesn't 'lock in the juices." My thought is that searing it first might make it tougher for the smoky flavor to be absorbed into the meat.
OK I'm a believer!!!!! I had an 8lb Rib-eye rack that i had dry aged for 14 days. I cut it into 1.5 inch steaks and put them in my smoker for 30 minutes then finished them on the grill. Possibly one of the best steaks I've ever had!!!!! They were from rare to medium rare, tender, and juicy!!! I will be using this method again and again.
So glad you posted a video of smoked/indirect heating of steaks because it's really the way to go when cooking steak (or anything else for that matter) but most people wouldn't even think of doing it. Juicer, tender, evenly cooked...I've been doing steaks like this for years.
Your steak method is very similar to the "Finney Reverse Sear Method" which is used by the Iron Pig BBQ Team. You are correct, it is the way to go when cooking steaks. This is a must try method for cooking a perfect steak. I have also found that a 70/30 mix of hickory and cherry wood also makes a very good smoke flavor with beef.
@BBQMyWay I am new to this smoking process, and i assume you have perfected this technique, so what is right duration for medium rare? Also assuming you use the webber grill, do you keep the air sealed when smoking of you leave them half open, i want to know before trying it out, thanks.
@YoungGMaster I set the steaks on the side of the grill with no charcoal or hickory under it. I brought the 1 3/4 steaks to room temperature....I would guess they were on the grill with lid on for 30 minutes....then, I finished them off directly over the charcoal for texture. Check out my website for more information. Thanks for stopping by, and let me know how it goes.
@BBQMyWay cool found the article, just out of curiosity do you keep the bottom valve open as well during the whole smoking process? I am puzzled because when I sear my steak first for a couple of minutes the normal BBQ way at let it cook indirectly, on a 1 3/4 incher it only took 8 minutes per side of indirect heat to get to medium rare (16 minutes total), 30 minutes seems a little overcooked to me even on indirect heating, maybe there's a different process involved i am not aware about?
@YoungGMaster I typically leave the bottom vents open and the top vents half to all the way open. It could be the thickness of the steaks as well. These were REALLY thick. In addition, every fire has it's own personality. A lot of it is by feel and from experience. You obviously have the feel to have not overcooked them.
@BBQMyWay I actually cooked myself a t-bone on a small charcoal grill/smoker about a week ago. The grill was quite hot, so it cooked in about eight minutes, but it didn't taste "flash-grilled" to me, possibly because of the rub I used. I got a nice smoke line that reminds me of the one I see on your steaks here, and could taste some smokiness. The meat was incredibly moist to say the least. I will try your method and mine (with wood chips this time) and see how the flavors compare.
@BBQMyWay Hmm, doing a little more research, I found somebody online who used a method kind of like mine, though he had wood chips, which I would have used if available. I forgot to mention that I did about two minutes on each side between flips (for three flips total). It seared the steak just enough to keep everything in, possibly. If it helps, my rub contained olive oil and Worcestershire sauce, which made it into a paste that I used a spoon to massage into each side of the steak.
Thanks for the comment, but with all due respect, I totally disagree. The smoking process adds flavor and the searing process then adds the texture. Thanks for stopping by.
@BBQMyWay i'm not saying your way doesn't make a great steak. i'm just saying your steaks can even be better the other way.
Searing does 2 things.
1. it builds a bearer which the juices(fat aka flavor) from the steak can't escape.
2. It pushes juices to the center of the meat
Because searing does push juices you need to rest your meat. Resting is essentially what you did in your first step. So reverse the order, and you will have even juicer tastier meat!
It is my opinion that searing first would create a barrier to the infusion of the smokiness. By smoking first, I also have better control over how the steak is cooked in the "searing stage." If I sear first, I would be hoping that the smoking stage would bring the steak to the stage of "doneness" desired. Risky. It has also been proven that searing a steak DOES NOT lock in juices. It's a myth.
@BBQMyWay I couldnt agree with you more. In fact, When meat is raw, it is porous, so the smoke can penetrate the meat. If you seared it first, you would cause the meat not to absorb the smoke as well in the first place. Wanting to prove this theory, I made the steaks both ways today, and the meat seared after was just as juicy, and had a much richer hickory flavor.
Colts...Manning....Steaks.....Superbowl....Congrats to you and your Colts by the way....This is how I have been cooking steaks for about 2 months but I sear them first , then indirect for about 20 to 30mins...Depending on how hot the grill is . You are so right my friend. This is the Best Way to serve your best cuts of beef !
Yum and thanks for the tip.
crunchy124816 5 days ago
@crunchy124816 You are welcome. Give it a try.
BBQMyWay 4 days ago
I like to put an aluminum foil pan with a little apple juice in the middle so it keeps the meat even more moist. Then you don't even need butter at the end... I also spray juice on it every once in a while, adds a little sweet flavor.
bdbailydown 6 days ago
@bdbailydown Sorry to disappoint, but they have proven that placing fluid in the grill during the cooking process does nothing to keep the meat moist. Spraying it with apple juice does probably add some nice flavor....and why would I want to figure out a way to not use butter? The butter adds another level of texture and flavor that is world class...
BBQMyWay 4 days ago
Could be the best looking steak I have ever seen. End of story.
tru2Seattle 6 days ago
@tru2Seattle Wait till you taste it.
BBQMyWay 6 days ago
Man that looks GOOD!!!
Saturn554 1 week ago
@Saturn554 It was really good.
BBQMyWay 1 week ago
everything is better smoked
kuruptzZz 1 week ago
@kuruptzZz Agreed.
BBQMyWay 1 week ago
pretty close to my style. i love using the weber. coals on each side. but in middle i use a sheet of foil turned up on all sides to capture the juices. grill as you do then throw back to foil with juices while cool down. then eat baby,
.
dwsmith39 4 weeks ago
@dwsmith39 Sounds good...
BBQMyWay 3 weeks ago
Great technique, there is a book that might interest you,
it about meat grilling, it´s called "Seven Fires: Grilling the Argentine Way" by Francis Mallmann
paulsss69 1 month ago
that looks delicious :P thanks a lot :)
krikyz26 1 month ago
@krikyz26 Thanks for stopping by!
BBQMyWay 1 month ago
the marbling on those meats are fantastic
bahmand 2 months ago
@bahmand Yep...got them at a local butcher shop which specializes in local produce. Thanks for stopping by.
BBQMyWay 2 months ago
My wife loves it when I do steaks like this...I use mesquite
gadget956 2 months ago
@gadget956 No better way...
BBQMyWay 2 months ago
he has the same taste in steak and smoked and things
HecklerGT2 3 months ago
@HecklerGT2 Huh????
BBQMyWay 3 months ago
looks like a cool technique. Im going to try this . Have you try this technique with prime rib?
FSUNole05 3 months ago
Thank you.
BBQMyWay 3 months ago
This tecnique is called reverse searing!! Duh!!! The steak looked mighty fine!
elrabbitsbbq 3 months ago
Looks great, will give this a try!
SuperHawksbill 4 months ago
@SuperHawksbill Let me know how it turns out...
BBQMyWay 4 months ago
Depends on the temperature. To be safe, maybe do 12 and 12 just to infuse the smoke flavor.
BBQMyWay 5 months ago
Thanks! This looks just great. Just to be clear that is 30 minutes on one side, than 10 minutes on the other side still indirect and finally 10 minutes of direct grilling?
jeffwatson001 5 months ago
the hickory logs should be soaked in water the act like a dam to keep the charcoal in place plus gives out the smoke you need but they have to be soak in water to keep from flaming up. oak works nice also or even a good cheery wood
bigbubba8888 6 months ago
@bigbubba8888 I agree with your assessment on different woods to use, but totally disagree on soaking the hickory. The wood does not flame up when the lid is on. Also, the smoky flavor is created by the wood once it is concerted to coal, not by the smoke itself. Thanks for stopping by.
BBQMyWay 6 months ago
Do you ever use a grill thermometer? Helps maintain consistancy just pop it in the hole in the lid while grilling. Any way I like your drive to grill. You da man.
3rdshifted 6 months ago
@3rdshifted I sometimes use a thermometer. Thanks for the kind words.
BBQMyWay 6 months ago
So, did you do 30 minutes over indirect heat and then 10 minutes over direct heat? Just wanna make sure I got it right. Will be doing very soon!
mackND 8 months ago
@mackND Yes, approximately. But remember, every fire is different. You have to have a feel for it as well.
BBQMyWay 8 months ago
@BBQMyWay wait no that cant be right...you mean another 10 minutes of indirect heat and THEN finish it off over direct...10 minutes direct will allow it to join the rest of the charcoal u got down there o___o
xkoalakingx 8 months ago
Wow, my thing is the opposite.. I season it up, flash cook which forms a cocoon around the outside. Then you slow cook in indirect heat! Keeps that juice in the inside! :)
723400 9 months ago
@723400 I think both ways work fine, although they have proven that searing the meat doesn't 'lock in the juices." My thought is that searing it first might make it tougher for the smoky flavor to be absorbed into the meat.
BBQMyWay 9 months ago
OK I'm a believer!!!!! I had an 8lb Rib-eye rack that i had dry aged for 14 days. I cut it into 1.5 inch steaks and put them in my smoker for 30 minutes then finished them on the grill. Possibly one of the best steaks I've ever had!!!!! They were from rare to medium rare, tender, and juicy!!! I will be using this method again and again.
Lordasia 10 months ago
@Lordasia I totally agree.
BBQMyWay 10 months ago
I been smoking Rib eyes for the last 5 years, good to see it catching on.
junpower010 1 year ago
@junpower010 Yep, great way to fix them.
BBQMyWay 1 year ago
@BBQMyWay
I pretty much do the same thing on my brinkman BBQ grill/box thing.
Offset hardwood coals and some hickory chips during the beginning and a little at the end.
I sear the steaks for 2 minutes on each side before putting away from the heat.
I put my chamber around 230 at the grill and 250-260ish at the top vent on non direct heat side.
Open the bottom vent on the heat side.
I learned to use less chips because one day the smoke flavor just didn't leave me for 3 days!
junpower010 1 year ago
@junpower010 I've been doing the same thing with mine for a while as well. Its funny to explane it to other people, but it really is great.
LFTU2 1 year ago
As you knew already.... best methode ever. Had a single cut of ribeye (aprox. 2 kg's) on the indirect heat + smoker for 2 1/2 hrs. Worked perfectly!
Loods5 1 year ago
@Loods5 Awesome!
BBQMyWay 1 year ago
Thnx for the advise. Will be trying the smoked/indirect Ribeyes this evening! Should work too on this side of the ocean!
Loods5 1 year ago
@Loods5 Let me know how they turned out.
BBQMyWay 1 year ago
So glad you posted a video of smoked/indirect heating of steaks because it's really the way to go when cooking steak (or anything else for that matter) but most people wouldn't even think of doing it. Juicer, tender, evenly cooked...I've been doing steaks like this for years.
MikesMethods 1 year ago
@MikesMethods It was an eye opener for me. Thanks for stopping by.
BBQMyWay 1 year ago
Dave, I really enjoy your site and videos!
Your steak method is very similar to the "Finney Reverse Sear Method" which is used by the Iron Pig BBQ Team. You are correct, it is the way to go when cooking steaks. This is a must try method for cooking a perfect steak. I have also found that a 70/30 mix of hickory and cherry wood also makes a very good smoke flavor with beef.
g564bit 1 year ago
@g564bit Thanks for the comment! I'll give that wood mix a try.
BBQMyWay 1 year ago
@BBQMyWay I am new to this smoking process, and i assume you have perfected this technique, so what is right duration for medium rare? Also assuming you use the webber grill, do you keep the air sealed when smoking of you leave them half open, i want to know before trying it out, thanks.
YoungGMaster 1 year ago
@YoungGMaster I set the steaks on the side of the grill with no charcoal or hickory under it. I brought the 1 3/4 steaks to room temperature....I would guess they were on the grill with lid on for 30 minutes....then, I finished them off directly over the charcoal for texture. Check out my website for more information. Thanks for stopping by, and let me know how it goes.
BBQMyWay 1 year ago
@BBQMyWay cool found the article, just out of curiosity do you keep the bottom valve open as well during the whole smoking process? I am puzzled because when I sear my steak first for a couple of minutes the normal BBQ way at let it cook indirectly, on a 1 3/4 incher it only took 8 minutes per side of indirect heat to get to medium rare (16 minutes total), 30 minutes seems a little overcooked to me even on indirect heating, maybe there's a different process involved i am not aware about?
YoungGMaster 1 year ago
@YoungGMaster I typically leave the bottom vents open and the top vents half to all the way open. It could be the thickness of the steaks as well. These were REALLY thick. In addition, every fire has it's own personality. A lot of it is by feel and from experience. You obviously have the feel to have not overcooked them.
BBQMyWay 1 year ago
@BBQMyWay I am going to try it out this weekend, and you are right, I will just go by my own estimation. Thanks!
YoungGMaster 1 year ago
@YoungGMaster Let me know how they turn out!
BBQMyWay 1 year ago
WOW I'M HUNGRY
imperiumdiaboli 1 year ago
@imperiumdiaboli So try your hand at fixing these. It's EASY! Thanks for stopping by.
BBQMyWay 1 year ago
@BBQMyWay I actually cooked myself a t-bone on a small charcoal grill/smoker about a week ago. The grill was quite hot, so it cooked in about eight minutes, but it didn't taste "flash-grilled" to me, possibly because of the rub I used. I got a nice smoke line that reminds me of the one I see on your steaks here, and could taste some smokiness. The meat was incredibly moist to say the least. I will try your method and mine (with wood chips this time) and see how the flavors compare.
imperiumdiaboli 1 year ago
@imperiumdiaboli Thanks for the detailed feedback!
BBQMyWay 1 year ago
@BBQMyWay Hmm, doing a little more research, I found somebody online who used a method kind of like mine, though he had wood chips, which I would have used if available. I forgot to mention that I did about two minutes on each side between flips (for three flips total). It seared the steak just enough to keep everything in, possibly. If it helps, my rub contained olive oil and Worcestershire sauce, which made it into a paste that I used a spoon to massage into each side of the steak.
imperiumdiaboli 1 year ago
I need to try that, looks absolutely amazing. Keep the recipe's coming! :-)
DonWerner 1 year ago
@DonWerner Thanks for stopping by! You will love them.
BBQMyWay 1 year ago
I agree, but why were there left overs? kinda an oxymoron
SBYsparky 1 year ago
@SBYsparky They were HUGE steaks.
BBQMyWay 1 year ago
YOUUUUUU ROCKKKKKK DUDEEEEEEEEE
pimpssmokesdrugs 1 year ago
@pimpssmokesdrugs Thanks...
BBQMyWay 1 year ago
your doing it backwards. you should always seer then smoke.. you are literally losing flavor down the grate slow cooking first..
rootedbox 1 year ago
Thanks for the comment, but with all due respect, I totally disagree. The smoking process adds flavor and the searing process then adds the texture. Thanks for stopping by.
BBQMyWay 1 year ago
@BBQMyWay i'm not saying your way doesn't make a great steak. i'm just saying your steaks can even be better the other way.
Searing does 2 things.
1. it builds a bearer which the juices(fat aka flavor) from the steak can't escape.
2. It pushes juices to the center of the meat
Because searing does push juices you need to rest your meat. Resting is essentially what you did in your first step. So reverse the order, and you will have even juicer tastier meat!
rootedbox 1 year ago
It is my opinion that searing first would create a barrier to the infusion of the smokiness. By smoking first, I also have better control over how the steak is cooked in the "searing stage." If I sear first, I would be hoping that the smoking stage would bring the steak to the stage of "doneness" desired. Risky. It has also been proven that searing a steak DOES NOT lock in juices. It's a myth.
BBQMyWay 1 year ago
@BBQMyWay I couldnt agree with you more. In fact, When meat is raw, it is porous, so the smoke can penetrate the meat. If you seared it first, you would cause the meat not to absorb the smoke as well in the first place. Wanting to prove this theory, I made the steaks both ways today, and the meat seared after was just as juicy, and had a much richer hickory flavor.
tbeetles 1 year ago
@tbeetles Thanks for doing the comparison!!
BBQMyWay 1 year ago
i did a t-bone this way last weekend. it was amazing really great flavour. cheer's
suziescouse 1 year ago
Thanks for stopping by, and glad you enjoyed it!
BBQMyWay 1 year ago
Yes I have been learning about this low and slow and it does work great, I tried it with Ribs and it was great. Nice video!
gerald2003r 2 years ago
Thanks. They were delicious.
BBQMyWay 2 years ago
Colts...Manning....Steaks.....Superbowl....Congrats to you and your Colts by the way....This is how I have been cooking steaks for about 2 months but I sear them first , then indirect for about 20 to 30mins...Depending on how hot the grill is . You are so right my friend. This is the Best Way to serve your best cuts of beef !
amac3223 2 years ago
I agree. It was a pleasant surprise. Enjoy the big game.
BBQMyWay 2 years ago
Thanks, I made a bookmark for this page. I can't wait for summer. Looks great and keep the videos flowing.
24learjet 2 years ago
You don't have to wait till summer!!!
BBQMyWay 2 years ago
Yep, I'm definitely gonna try that. I love the charcoal separators!!!
BritBBQPros 2 years ago
They do add a bit of additional smokiness.
BBQMyWay 2 years ago
looks very good! will give it a try next steak cook. thanks for posting.
5 stars
dav1099 2 years ago
Thanks for the kind post and the 5 stars!
BBQMyWay 2 years ago
Awesome, will have to try! Thanks! 5*
jjmazee 2 years ago
You won't regret giving it a try. Thanks for stopping by.
BBQMyWay 2 years ago
OMG, they were soooo good.
BBQMyWay 2 years ago
looks delicious!!!!!!
foggj76 2 years ago