Steak

[Dancing4dan]

Recent price increases in beef prices have necessitated buying thin steak and they are more difficult to get doneness and finish the way I like. Medium rare with a crust has been elusive on these thinner cuts. By thinner I mean 3/4 inch vs what I consider ideal at 1 1/2 inch thick. Thin steaks are easy to over cook especially if trying to get a crust.

Steaks were smoked at 150* F for about 2 1/2 hours until they were turning a light mahogany colour and the fat was turning from white to yellow. Not really cooking them but allowing the meat to take on smoke without rendering fat. Water pans under the meat to stabilize temp and maintain moisture.

Once veg was reaching ready in the kitchen steaks were placed in the pan for the sear crust finish and final seasoning. The pan is heavy carbon steel at approximately 475*F. This literally took seconds per side. One at a time to maintain pan heat. They were then moved back yo the smoker to warm hold.

The burner is a huge bayou burner. Whisky glass gives some scale to the pan.