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When I first started smoking meat, steaks weren’t even on my list to try out. Let me know in your comments below, how your steak smoking experience goes. Place the grill on the hottest part of the grill and watch for your thermometer to reach 130 degrees. Turn your pellet smoker on smoke and let it warm up. You’ll want to heat up a grill as hot as it can get. The next step takes a steak from 4/5 stars all the way to the coveted 5/5. Sprinkle the t-bone steaks with kosher salt and black pepper. Crank the grill to 450°F. Best Pellet Smoker For Those Who Love Barbecue. We also love the smokey flavor. Mount with habanero-blue cheese compound butter. The meat came out perfectly medium-rare and juicy. While heating up, remove the steak from its package and season it liberally. Smoke the t-bone steaks until their internal temperature reaches 115°F. Depending on the size of your steak your cooking time will vary. Your email address will not be published. A steak needs some “char” for it to reach elite status. Can You Use A Pellet Smoker In The Winter. You might think we’re getting close to completion but we still have 10 more degrees to go and a little trick which REALLY makes this steak stand out! I’ve also had a lot of success with a cast iron skillet if a grill isn’t an option. Can’t beat that! This steak took a little under 2 hours to reach that temperature. Boy was I wrong! turn pellet smoke on to reach 250 degrees, remove steak from packaging and rub steak with salt, pepper, and garlic, add steak to pellet grill until it hits 120 degrees, brush 1 tbsp extra virgin olive oil on steak while it rests for 10 minutes, pre-heat grill or cast-iron skillet as hot as it can get, remove steak from grill/skillet once the internal temperature reaches 130. https://www.pelletsmoker.net/recipes/pellet-smoked-t-bone-steak-recipe Heat the smoker to 225°F, and then add several chunks of applewood. Required fields are marked *. I had thought I perfected my steaks using a traditional propane grill and chalked it up to the fact that not everything needs to be smoked. I removed the steak off the smoker at 120 degrees. Who doesn’t love a perfectly cooked juicy steak? When I'm not smoking delicious meals I'm working on making pelletsmoker.net bigger and better. I'm a husband, father, forever hopeful Vikings fan and pellet smoker fanatic. Today’s challenge is to apply smoking to our T-bone, to get the desired flavor profile, without sacrificing an expensive cut of meat. Place them into the refrigerator and allow the steaks to dry-brine overnight. Smoke the t-bone steaks … I highly recommend a probe to monitor the temperature of your meat. If you’re like me, you’ll never go back to straight-up grilling your steaks again. Smoking imparts a deep, rich flavor to food and is traditionally reserved for tough and textured cuts of meat like pork butt, ribs, or brisket that require long cooking time to tenderize. The end result is an amazing T-Bone steak that has the amazing flavor of smoke and the coveted char that you only get from an extremely hot grill. Char the steaks quickly directly over the coals. I was aiming for medium-rare which is a final temperature of roughly 130 degrees. For the habanero-blue cheese compound butter, burnt ends, poor man's burnt end, faux burnt ends, bison, chuck, smoked. What you see below is a 2-inch cut, 2-pound USDA Choice T-bone steak. A combination of smoke and a high heat char results in an amazing steak! Once your smoker gets to temperature, toss your steak(s) on. When I saw an advertisement for 50% off steak I knew it was time to finally add this recipe to the site. You've never had a steak like this. The T-bone is a steak with the beef cut from the short loin and includes a "T"-shaped lumbar vertebra and sections of abdominal internal oblique muscle on each side. Heat the smoker to 225°F, and then add several chunks of applewood. We nailed it. Hi, I'm Nick! We love T-bone steaks and get treated to a few from Radd’s family ranch from time to time. Unless of course, you cook it yourself. Place them into the refrigerator and allow the steaks to dry-brine overnight. As mentioned previously, I picked it up for about $15.00 during a 50% sale at Cub Foods. For this recipe, I used a steak blend that’s sold from a local meat market called Morelli’s Market. You’ll read more about that in just a moment. You’ll notice that while cooked, the smoked T-bone just doesn’t look all that appetizing. While a Ribeye might be my favorite, T-bones are a very close second. You can never go wrong with salt, pepper, and garlic. Sprinkle the t-bone steaks with kosher salt and black pepper. “If you ain’t got a fat woman, you’re making a big mistake because a big fat woman tastes as good as a T-bone steak” ~Chick Willis. I use the iGrill which syncs to my iPhone which makes smoking/grilling meat nearly impossible to mess up. You’ll eventually want the heat to reach 250 degrees. As the steak rests for 10 minutes, brush a little olive oil on both sides of the steak. Your email address will not be published. Owing to their large size and the fact that they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are considered super high-quality, and their price at steakhouses are high accordingly. My favorite, T-bones are a very close second in just a moment and.... Depending on the hottest part of the steak from its package and season it liberally t-bone steak on both of... More about that in just a moment grill as hot as it can.! Iphone which makes smoking/grilling meat nearly impossible to mess up the hottest part of the steak rests for minutes! A husband, father, forever hopeful Vikings fan and pellet smoker on smoke and let it warm.. Up, remove the steak off the smoker at 120 degrees for medium-rare is... 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