Yum! I'll go ahead and declare this an almost
total success. Almost, because it came out too medium; but I think I realised why.
After 30 mins of light smoking (I took a light hand w the smoke while steak in there + flipped after 15 mins).
Into a smoking hot skillet w a little peanut oil for approx 1-2 mins per side; large knob of butter and frenzied basting after flipping:
Lightly smoked steak w side of double IPA (hops are vegetables, right..?):
Yeah, not rare enough. Still juicy and delicious, but that's prolly cos it was nicely marbled meat to start with:
Close up for the pervs:
The taste with a light smoke was fantastic; I mashed the whole steak into me in about 3 minutes.
Will definitely do again, but this time will make sure not to put the steak over the coals
. Seems dumb but I didn't think to realise until afterwards that the steak was directly over the heat source while my thermometer is away on the other side nestled in the middle of the ribs.
Next attempt I'll lightly smoke at a lower temp, maybe 175'ish & move it over inside the smoker obv. Apart from that difference, I'm super happy to have tried this preparation; would recommend it to anyone who smokes or even has a grill. I just have a large grill that I put the coals/wood one side, meat the other; works a treat once you figure out how to juggle adding coal/temps etc.
We have a Whole Foods here which sells smoked steak, but they're smoked over kiawe wood (basically mesquite), which is overpowering, and are also totally cooked through. I never buy it after tasting it a couple times - too tough/dry/smoky. This lighter hand with a smoked & seared steak is way nice though.