![]() You can also use this method on a thick cut like a top sirloin (London broil) that is great sliced thin after cooking. My favorite cuts to smoke are rib eyes, strip steaks, and tenderloins. You can utilize this cooking method for pretty much any type of steak, but I highly recommend using a quality piece of beef that is at least 1 1/2 inches thick. This wood will add amazing flavor to the steak. Want a simple, mild smoke flavor? Go with alder, pecan, or maple.įeeling like you want a bold smoky flavor in your steak? Use mesquite, hickory, or oak wood. This steak will taste great and look incredible. You can also try out different wood with different cuts of meat to find the combo that speaks to your soul.įor those of you wanting a rather mild smoked flavor with the most vibrant color use cherry wood with your steak. Smoke is an ingredient! You should be able to taste the beef and the smoke, and the basic seasoning is there to bring it all together and help the beef taste even better.īecause you are using smoke as a distinct flavor, you can play around with the type of wood you use in this recipe to give your meat a unique and specific flavor. We’re highlighting smoke as a flavor ingredient in this recipe. ![]() You don’t need any fancy rubs or sauces the smoked steak will taste incredible without any frills. Simply season with salt and pepper and smoke for ALL the flavor that your steak will need. It’s one of the most basic ways to prepare a steak. Plus, depending on the flavor of pellets you use, you can infuse it will all sorts of tasty flavor.Īnd did you know smoking a steak is easy peasy? That’s right. Of course you can! In fact, I think you’ll find that smoking a steak gives it a unique, delicious flavor that you can’t get by cooking it on the grill. You don’t need to get fancy with seasonings, as the smoke does most of the work for you. The steak comes off the grill juicy and full of flavor. Smoked steak is an incredibly delicious way to prepare steak.
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