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INGREDIENTS

80 ounces Beef top sirloin steak ; Or any high quality low-fat cut, thicker is better.
1/4 cup Kosher Salt
1/8 cup Ground black pepper
1/8 cup Garlic powder
Tools Needed
1 Remote meat thermometer ; less accurate, but stays in meat
1 Instant read thermometer ; more accurate

Servings

INSTRUCTIONS

Cut the steaks into single size servings of 4 to 6 ounces each. If you have leftovers, you can tie them together to make additional servings.

Pat the steaks dry.

Combine seasonings in a large flat bowl.

Pre-heat the pellet grill to 225. Let it warm up while you season the steaks (which takes about 30 minutes).

Hand-rub each steak with the seasonings by dipping each side of the steaks in the seasoning and then rubbing off as much as possible with a few strokes on each side.

Place each of the steaks in the smoker. Place a remote thermometer probe into the center of the thinnest steak, and place that one near the outside. This will be the first one to be done.

Medium rare steak is done at 130 to 135 degrees. The rest of these steps assume medium rare is the desired level of doneness.

When the remote thermometer reports that the steak is 20 degrees from being done (110-115), test the meat with the instant read thermometer in several places to see the real temperature. Remember this differential.

When the meat is 15 degrees from being done according to the instant read thermometer (115-120), start the searer to let it warm up.

When the steak is 10 degrees less than desired according to the instant read thermometer (120-125), remove from heat and sear until it is 5 degrees less than desired (125-130). Remove from heat and monitor with an instant read thermometer; during rest the temperature should increase slightly to desired temperature.

(Note that "resting" increases the temperature less after smoking because the lower cooking temperature and longer duration lets the heat spread evenly through the meat over a longer period, so when the internal temperature is as desired, the external temperature is not much higher, so the inward transfer of heat is less. Only the brief searing at the end provides much incremental thermal difference. So as opposed to grilled steaks, where you might expect resting to increase temperatures by 10 degrees or more, it will be less when cooking this way.)

NOTES

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Smoked Steak

80 ounces Beef top sirloin steak Or any high quality low-fat cut, thicker is better.
1/4 cup Kosher Salt 
1/8 cup Ground black pepper 
1/8 cup Garlic powder 
  Tools Needed 
1  Remote meat thermometer less accurate, but stays in meat
1  Instant read thermometer more accurate

Cut the steaks into single size servings of 4 to 6 ounces each.  If you have leftovers, you can tie them together to make additional servings.
Pat the steaks dry.
Combine seasonings in a large flat bowl.
Pre-heat the pellet grill to 225.  Let it warm up while you season the steaks (which takes about 30 minutes).
Hand-rub each steak with the seasonings by dipping each side of the steaks in the seasoning and then rubbing off as much as possible with a few strokes on each side.  
Place each of the steaks in the smoker.  Place a remote thermometer probe into the center of the thinnest steak, and place that one near the outside.  This will be the first one to be done.
Medium rare steak is done at 130 to 135 degrees.  The rest of these steps assume medium rare is the desired level of doneness.
When the remote thermometer reports that the steak is 20 degrees from being done (110-115), test the meat with the instant read thermometer in several places to see the real temperature.  Remember this differential.
When the meat is 15 degrees from being done according to the instant read thermometer (115-120), start the searer to let it warm up.
When the steak is 10 degrees less than desired according to the instant read thermometer (120-125), remove from heat and sear until it is 5 degrees less than desired (125-130).  Remove from heat and monitor with an instant read thermometer; during rest the temperature should increase slightly to desired temperature.  
(Note that "resting" increases the temperature less after smoking because the lower cooking temperature and longer duration lets the heat spread evenly through the meat over a longer period, so when the internal temperature is as desired, the external temperature is not much higher, so the inward transfer of heat is less.  Only the brief searing at the end provides much incremental thermal difference.  So as opposed to grilled steaks, where you might expect resting to increase temperatures by 10 degrees or more, it will be less when cooking this way.)

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Nutrition

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Serving Size: 1 Serving (143g)
Recipe Makes: 16 Servings

Calories: 260
Calories from Fat: 74 (28%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.3g
Cholesterol 82.2mg		25 %
Sodium 532.9mg		18 %
Potassium 558.9mg		15 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 43.3g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 260

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