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  1. #1
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    Sep 2016
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    Louisville Ky
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    Anyone smoke steaks

    Curious about something. Anyone with a smoker smoke steaks before finishing on a grill. Was setting around thinking about what I want to make this evening and had the thought.

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  3. Member Clif Kincaid's Avatar
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    Dec 2010
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    #2
    Reverse sear method...only thick cuts though!

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  4. Member
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    Jul 2009
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    Benton, KY
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    #3
    Quote Originally Posted by Clif Kincaid View Post
    Reverse sear method...only thick cuts though!
    To quote the words of Wade Garrett "eggzackly right"

  5. Member
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    Mar 2011
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    MN
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    #4
    I smoke them on my pellet grill at 180 for an hour, then finish them at 375. After an hour, internal is about 130. Doesn't take long to finish. I also have a smoke tube lit at the same time.

  6. Member Tarheel14's Avatar
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    May 2013
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    Lake Mead. Henderson,NV
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    #5
    That's what I did on my RecTec pellet grill. Smoke for about 45 minutes at 225. Then bumped up to 390 til internal temperature was 150. Delicious.
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  7. Member Fish_4_Five's Avatar
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    Apr 2005
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    Springfield , IL
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    #6
    Steaks on the Traeger is the only way the family will let me cook them now. They are great!

  8. Member LTZ25's Avatar
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    Jan 2013
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    Fayetteville , Ga.
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    #7
    Quote Originally Posted by Fish_4_Five View Post
    Steaks on the Traeger is the only way the family will let me cook them now. They are great!
    I agree they are great , taste like prime rib .

  9. Member
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    Aug 2017
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    Kiln, mississippi
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    #8
    Steak look good, good job

  10. Michigan Bass Club Moderator CGWright's Avatar
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    Jul 2004
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    Charlotte, MI
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    #9
    Quote Originally Posted by Clif Kincaid View Post
    Reverse sear method...only thick cuts though!
    I've been reverse searing venison steaks on my Rec Tec, so it's not so much thick as paying attention to time. I rub them with olive oil & whatever spices before starting and let them sit for about 2-3 hours.


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  11. Member
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    Dec 2005
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    Glendale
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    440
    #10
    I smoked a whole beef tenderloin the other day. Made a horseradish, garlic pepper rub. Smeared it all over the top and sides. Left the bottom plain...no seasoning, no nothing. I smoked it with charcoal and oak til done...think around 3 hours (or six beers worth...don't remember haha). I originally got the fire hot to sear the bottom side, then settled it down to let it smoke. Meat finished med rare, cut like butter and the the flavor was awesome with just a hint of the horseradish rub.