SMOKED STEAKS RECIPES

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SMOKED PORK STEAKS - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS



Smoked Pork Steaks - Learn to Smoke Meat with Jeff Phillips image

If you are looking for the perfect thing to cook in the smoker, look no further than smoked pork steaks. Dry brined, seasoned with my original rub (purchase recipes here) and then smoked for about 2.5 hours. Glazing with my barbecue sauce (purchase recipes here) is optional but highly recommended.

Provided by Jeff Phillips

Categories     Entree

Prep Time 5 minutes

Cook Time 150 minutes

Yield 6

Number Of Ingredients 4

Pork steaks ((1 per person*))
Kosher salt ((Morton))
Jeff's Original rub
Jeff's Barbecue Sauce

Steps:

  • Lay the pork steaks on a cookie sheet or pan.
  • Sprinkle about 1 tsp of Mortons kosher salt on the top side of the pork steaks. Place the steaks in the fridge uncovered for 3 hours.
  • Rinse the steaks under cold water to remove any residual salt.
  • Season both sides of the meat with Jeff's original rub.
  • Set up the smoker for cooking at about 225°F with indirect heat. Use the water pan if you have one.
  • Cook the steaks on the smoker for about 2.5 hours or until they reach 185°F in the center.
  • About 30 minutes before they are finished, you can sauce them if you like. Brush sauce onto top side, wait about 15 minutes then flip over and do the other side.
  • Rest under loose foil for about 10 minutes before serving.

SEARED AND SMOKED TOP SIRLOIN STEAKS - LEARN TO SMOKE MEAT ...



Seared and Smoked Top Sirloin Steaks - Learn to Smoke Meat ... image

I cooked up some smoked top sirloin steak the other day-- dry brined and seasoned with my Texas style rub and it was without a doubt, hands down the best steak I've had broiled, grilled, or smoked. This write-up is going to give you all the juicy, delicious details about how I did it so you can replicate this in your own backyard. Prepare to be blown away when you taste it!

Provided by Jeff Phillips

Categories     Entree    Main Course

Prep Time 200 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 6

6 thick cut top sirloin steaks or equivalent
Course ground kosher salt
Heavy pan or skillet (((iron skillet works great)))
Vegetable oil
Jeff's Texas style rub recipe
Basting sauce (((recipe below)))

Steps:

  • Sprinkle coarse kosher salt onto top sirloin steaks and place into the fridge for 2 hours.
  • Remove from fridge, flip them over and repeat salting on the other side. Leave steaks out to warm to room temperature for 1 hour. No need to rinse.
  • Dry steaks well with paper towel then sear on all sides in heavy skillet over medium high heat with just a couple of TBS of vegetable oil.
  • Let the steaks cool for a few minutes then coat with Jeff's Texas style rub on all sides.
  • Setup smoker for cooking at 230°F with indirect heat.
  • When the smoker is ready, place the steaks on the grate and let them smoke cook with oak or whatever smoking wood you have available.
  • At about 30 minutes in, baste the steaks with a concoction of ½ cup low sodium soy sauce, ½ cup Worcestershire, and ¼ cup of olive oil. Stir the ingredients constantly as you use it to keep them from separating.
  • When the steaks reach 137°F as measured with a meat thermometer, remove them from the smoker and let them rest for 4-7 minutes.
  • They can be sliced into ¼ inch slices or served as whole steaks.

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