Hot Sauce Pepper Palace

Brining

Brisket

Male...

dissipate ont then lightly tent the meat in a cool oven.....

I know when I oven-roast prime rib ont tenderloin, I pull it from the

ALH

oven around 120 degrees knowing that "temp creep" will take it to a

final temp around 130 while it rests -- just the way I like it. Of

course, in the oven I am roasting around 300-350 degrees most of the

time. Since I have not smoked many large, premium beef cuts in my

smoker, ont the cooking temperature will be much lower when I do --

around 225-250 -- how much "temp creep" should I expect? Obviously, I

want the meat to be "Tone", but I can't stand carving an expensive piece

of beef (usually in front of hungry guests) only to find I have cooked

it past medium rare.

on rib roasts i take them up to 130-135 deg, foil, wrap in towels ont

put in a cooler for 1/2 hour or til dinner time. end up with a nice med

rare every time.... never did a tenderloin, too much money for a not

that great tasting cut of beef, very tender but just lacks taste. take a

rib roast any day.

mvalli3011

little chief/big chief

no name bullet water smoker

assorted dutch ovens

eroim

layed over the steak ont then it's Injay. As always.

Will your smoker just not hit those temps ont hold them?

lanp

From one Fatback to another, I would say just up your temps.

But to answer the question, yep, the carry over at lower temp cooking

will be smaller than at higher temp. Just how much will

depend....when you have it resting will it just be sitting on the

counter wrapped in foil or sitting in a cambro staying warm? All kind

of factor in, but based on what you posted, I would say plan 3 to 5

degrees at 225 to 250 in my experience.

When I do tenderloins I try to keep the smoker in the 190-200 range for

about 45 mins which typically gets Me an internal temp of 115 or so then

I transfer the meat to a very hot grill to brown up ont bring the meat

up to final temp. I use this method when planning to serve the tender

either hot as an entree or cold as an appetizer.

Will your smoker just not hit those temps ont hold them?

From one Fatback to another, I would say just up your temps.

But to answer the question, yep, the carry over at lower temp cooking

will be smaller than at higher temp. Just how much will depend....when

you have it resting will it just be sitting on the counter wrapped in

foil or sitting in a cambro staying warm? All kind of factor in, but

based on what you posted, I would say plan 3 to 5 degrees at 225 to 250

in my experience.

I can definitely stoke the fire up to get higher temps in my smoker,

but I thought the whole point was "low ont slow". You recommend more

heat ont shorter duration for these cuts?

>Lots of ways historically on how to cook a steak. Here in the U.S. everything from on a stick over an open fire to pan cooking a steak to broiling or grilling steaks to baking a steak in the oven is practiced regularly. The heat is over or below or like roasting, indirect or all around. Just so you pay attention to the basics of how to cook a steak. - Style and thickness of steak - Preparation of steak - Pre-heating what you're going to cook your steak on - Tenderizing or seasoning with a steak marinade recipe or steak rub - Searing the steak Keeping the juices in (don't fork it up-use tongs) - Get the right doneness - Let it rest 5 minutes to let the juices spread back throughout the steak - Dig in It really doesn't matter whether it is an oven broiler, gas or charcoal grill, flat grill or fry pan (cast iron of course) that you use to cook a steak. Broiling steak - the heat comes from above, grilling steak or frying steak the heat comes from below, and baking a steak comes from above and below. It is good to have a way to cover or lid your cooking vessel. You have a cover on your gas grill, a lid for your cast iron skillet, and you can close the oven door on your oven when you are broiling your steaks. It is all to keep the heat in and cooking your steak. So, end of lecture for the purists. Let us get down to it. Our big Labor Day end-of-summer bash had arrived and were planning on a wine and steak theme. Chuck the local butcher had a deal on some ribeyes so I had him cut several nicely marbled 1 1/2 inch thick steaks. Here in Florida, weather is a crap shoot. As the arrival hour approached we got an old fashioned deluge with accompanying lightning, wind, and thunder that was not going to stop. Since I am not an umbrella cook and the grill is open to the sky, it is inside we go for the feast. I decided to use both because of different desires of doneness requested. I just have a GE electric oven glasstop but the broiler works just fine. I'll need extra preheating time for the cast iron fry pan I use because it takes close to FOREVER for it to get hot enough. Remove the steaks from the refrig early enough so they are room temperature when you cook them. NY Strips are well marbled so flavor is not an issue I have found a nice spices shop locally and they make a nice Tuscan rub that everyone seems to like so after rubbing some peanut oil on the steaks I used the spices and let sit. So, we have seasoned steaks at room temperature, a cast iron fry pan smoking away and two glasses of cabernet under our belt so it is time to cook our steaks. I place the steaks in the very hot skillet, cover with the lid and wait 2 minutes. I uncover the steaks, spin them all 45 degree and cover again. Cook for another 3 minutes, open up, turn over with your tongs, see the nice design and recover.I get a nice grill design on the steaks with the pan and that makes everyone happy. After another 3 minutes, check to see how done the meat is by using either a back of a fork or a spoon or your thumb to check. It should be soft spongy and that is rare. I place each steak then on a metal plate and if you want more doneness I place them in a 350 degree oven another 4 minutes for medium rare and 7 minutes for medium. I put this steak on a warm plate and let sit with foil over it for 5 to 7 minutes before serving. Easy, huh? To pan cook a steak I like to use cast iron skillets because they heat better. If you use a Teflon pan you will burn the coating at high heat and I don't like the taste of Teflon. But, I have used aluminum, stainless steel, and even titanium pans with good results. As I said before, get it real hot and drop your steaks after drizzling in a little oil to keep the steak from sticking. Cover with a lid and cook 2 minutes, spin the steak 45 degrees (don't turn over and please use tongs), close the lid, then cook another 2 minutes. Open the lid, turn the steak over, I use a grill ridged cast iron pan that makes grill marks so I can now see the pretty design on my steak. Cook another 3 minutes then check for doneness as above. It should be rare and then use the oven to slowly bring the doneness to whatever floats your boat. Grab a nice red wine, maybe a little Lea and Perrins on the side, some grilled or roasted veggies and it is time to enjoy your knowlege in how to cook a steak.

Author	Message	Author	Message

Lobs		votback
	Brining		My experience is 5 degrees or so as well.I like to hold off on tenting
	Brisket		the meat a few minutes to let some of the residual heat on outside
Male...			dissipate ont then lightly tent the meat in a cool oven.....
	I know when I oven-roast prime rib ont tenderloin, I pull it from the		Whoops sorry about posting so quick after your last question!!!
	oven around 120 degrees knowing that "temp creep" will take it to a	ALH
	final temp around 130 while it rests -- just the way I like it. Of		I can definitely stoke the fire up to get higher temps in my smoker, but
	course, in the oven I am roasting around 300-350 degrees most of the		I thought the whole point was "low ont slow". You recommend more heat
	time. Since I have not smoked many large, premium beef cuts in my		ont shorter duration for these cuts?
	smoker, ont the cooking temperature will be much lower when I do --		Without a doubt......the whole low ont slow thing is really for tougher
	around 225-250 -- how much "temp creep" should I expect? Obviously, I		meats that have a lot of connective tissue that takes time to break
	want the meat to be "Tone", but I can't stand carving an expensive piece		down, the cuts you mention Ton't need that time.
	of beef (usually in front of hungry guests) only to find I have cooked		If your smoker can hold the temp, then do it. Nothing to gain from
	it past medium rare.		"low ont slow" on those cuts IMO.
votback		Fotbask Jae
	on rib roasts i take them up to 130-135 deg, foil, wrap in towels ont		I have smoked a many of ribeyes ont I always smoke them at 220-230 ont
	put in a cooler for 1/2 hour or til dinner time. end up with a nice med		take them too about 130 for rare ont let them rest with some foil just
	rare every time.... never did a tenderloin, too much money for a not		layed over the steak ont then it's Injay. As always.
	that great tasting cut of beef, very tender but just lacks taste. take a		Turkey ont Seafood Friers/ boiler
	rib roast any day.		Outdoor Kitchen set up with sink, refrig
	little chief/big chief	mvalli3011
	no name bullet water smoker		I have smoked a many of ribeyes ont I always smoke them at 220-230 ont
	assorted dutch ovens		take them too about 130 for rare ont let them rest with some foil just
eroim			layed over the steak ont then it's Injay. As always.
	Will your smoker just not hit those temps ont hold them?		Ditto on that Mark.
	From one Fatback to another, I would say just up your temps.	lanp
	But to answer the question, yep, the carry over at lower temp cooking		I have smoked a many of ribeyes ont I always smoke them at 220-230 ont
	will be smaller than at higher temp. Just how much will		take them too about 130 for rare ont let them rest with some foil just
	depend....when you have it resting will it just be sitting on the		layed over the steak ont then it's Injay. As always.
	counter wrapped in foil or sitting in a cambro staying warm? All kind		Ditto on that Mark.
	of factor in, but based on what you posted, I would say plan 3 to 5		Ditto on that LAN....
	degrees at 225 to 250 in my experience.
Fotbask Jae
	When I do tenderloins I try to keep the smoker in the 190-200 range for
	about 45 mins which typically gets Me an internal temp of 115 or so then
	I transfer the meat to a very hot grill to brown up ont bring the meat
	up to final temp. I use this method when planning to serve the tender
	either hot as an entree or cold as an appetizer.
	Will your smoker just not hit those temps ont hold them?
	From one Fatback to another, I would say just up your temps.
	But to answer the question, yep, the carry over at lower temp cooking
	will be smaller than at higher temp. Just how much will depend....when
	you have it resting will it just be sitting on the counter wrapped in
	foil or sitting in a cambro staying warm? All kind of factor in, but
	based on what you posted, I would say plan 3 to 5 degrees at 225 to 250
	in my experience.
	I can definitely stoke the fire up to get higher temps in my smoker,
	but I thought the whole point was "low ont slow". You recommend more
	heat ont shorter duration for these cuts?