In general, smokers make the “best smoke” between 225 and 250☏ (107 and 121☌). Here, as everywhere, temperature is king. Smoking temperature for smoky steaksįirst, let’s consider smokiness.
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Now that we have our parameters set, let’s take a look at how to achieve them. A grey band around the edge with a perfectly rosy interior is okay, but not as good as a steak that is rosy from edge to edge.įinally, as with any steak, a smoked steak ought to have a good sear so that those delicious Maillard-reaction flavor compounds can be formed.
A well-cooked (not to be confused with well-done) steak will have the most uniform doneness possible throughout its entire thickness. Second, we want it to be perfectly cooked. Undersalted and oversalted foods are no good, and over-smoked steak isn’t great either. Smoke should be treated as a seasoning and applied correctly. First, as the name implies, we want them to be smoky-but we don’t want them to taste like an ashtray. When it comes to smoked steaks, there are a few things we expect. Grab your thermometers, it’s time to cook. The thermal principles we’ll cover apply to any steak, but because we had the option, we decided to go with filets this time around. Today we’re going to go through what it takes to smoke a steak perfectly-including how to get a killer sear-and we’re doing it by cooking some delicious filet mignons. Not only do you get smoky flavor on your steak, but the gentle cooking makes getting the perfect doneness easy- if you pay attention to temperature.
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