Smoked Steak

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At Scout camp last week there was a Scoutmaster steak dinner, in which the steak was flavored a lot like barbeque.  It was good, so I tried this idea at home successfully.  Here is what I did for 2 people:

A day before I took a NY strip steak and generously sprinkled barbeque rub on the two sides.  I covered it in plastic wrap and put it in the refrigerator overnight.  The next day, I dried the surface of the meat under a fan.  I smoked it at 190 degrees with hickory chips until the internal temperature was 130 degrees, which took about 3 hours.  I rested the steak in a pan in my toaster oven set at 130 degrees.  To finish the steak, I put a little oil in a cast iron skillet which I heated over medium-high heat until it was quite hot.  I seared the meat for a total of about 4 minutes, flipping it every minute.  After a brief rest, I cut and served it.  It was quite tasty.


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