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Smoking A Dried Ribeye Steak – 2019

Meat-based smoking is a long-term method of preserving beef before the chilling season. Today we have the convenience of easy maintenance, but smoking meat is still popular. Why; Because it creates unique flavors. Although smoking meat is a time consuming process, it is not difficult. Whether you smoke or use an outdoor barbecue, start by choosing chips to eat your meat. Various wooden chips, such as apple, cherry, pecan or maple, give the meat different flavors.

Smoking A Dried Ribeye Steak - 2019 2

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When you smoke meat for the first time, try the boneless steak-eye steak is a good choice for a beginner. It is initially tender and because it is bone-free, the smoking time will not be more than an hour or two.


  • Smoker or grill
  • carbon
  • Metal or aluminum foil with water
  • shavings



When frozen, thaw steaks well before cooking. Because the meat is smoked at relatively low temperatures, it will not thaw quickly enough to keep the meat at a safe temperature. Bacteria grow in the 'danger zone' between 40 F and 140 F so that the meat is stored below this temperature or cooked at a higher temperature. Defrost the meat in the refrigerator, microwave or cold water sink and replace the water every 30 minutes.

Marinas & Sheets:

The acidity in a marinade can crunch the meat and help other steak flavors. Marinades usually contain an acid such as vinegar, wine, beer or salad, along with oil, herbs and other spices. Thin steaks such as the nail eye do not require marinating, but they do not hurt to add them. If using marinade, let the steaks marinate in the fridge after cooking. Another option is dry rubbing, which usually contains a variety of dried spices, herbs, garlic powder and other spices. Rub the spice mixture in the steaks with your hands and bake until smoked.

Smoking Meat:

Use approved equipment for smoked steaks. Buy a smoker or adjust your grill to use as a smoker. Smoke the charcoal in the smoke until it is warm and covered with gray ash. Then divide the carbon into two piles. Place a pot of water between the stacks and place the steaks on top. Add briquettes every hour to maintain the temperature. You can also add soft wooden bottles like apple, maple or hickory to the charcoal to enhance the flavor. Keep the lid closed and open the vent sockets.

Stay safe by frequently monitoring both the temperature of the meat and the baking temperature. If the thermometer does not have a built-in thermometer, buy it and make sure the cooking temperature is between 225 and 300 F. Use either an oven-proof thermometer that can remain in the steaks while smoking or check it after removing it. smoker. The steaks should reach 145 F, which lasts one to two hours.


USDA FSIS: Smoking meat and poultry