Steaks

While there is really not much better than a good prime rib-eye steak, Waygu tri-tip is definitely my favorite.  If you are up for a treat, I have included the directions to cook a good Waygu tri-tip or Waygu NY strip below.  

If you are patient you can find a good deal on these cuts for little more than you would pay for a good prime steak.  I have included a link to the tri-tip page of my favorite butcher so you can see what it looks like (https://theorganicbutcherofmclean.com/collections/beef-kobe-style-american-wagyu/products/wagyu-tri-tip).  I encourage you to give it a try and you will not regret it.

Direct Cooking Prime or Choice Steaks

If you are pressed for time and just want a really good steak quickly, use this direct cooked method.  However, if you have more time try the indirect cook and coal seared method below.

Rub with salt, pepper, garlic powder. 

Set the smoker up for direct cooking.  For extra flavor add wood chips.  Soak wood chips in water for 1 hour prior to adding to the smoker.

When the smoker is heated to 500°F, place the steaks on the grill and sear for 3 minutes.

Open the lid and flip the steaks onto a new section of the grill.  After 3 more minutes, flip the steaks once more.

Test the temperature of the steak.  It should read about 112-115 degrees at this point.  If the temperature is any more than 120 degrees remove from heat and foil.

Completely shut down the smoker by closing the damper top and draft door.  Let the steaks continue cooking for 3 to 4 minutes until they reach the desired internal temperature (check with a meat thermometer). Target temperature is 130 degrees.

Adjust the cooking time based on the thickness of the steak.  If the steak is really thin you might want to adjust to 2 minute flips and if it is a really thick steak you might want to do 4 minutes per flip.

Remove the steaks and let them rest for 5 minutes in loose tent foil.

Slow Roasted Indirect and Charcoal Seared Prime Steaks

If you have time, the best steak is cooked indirect heat and then seared directly on the coals.  There are two reasons for this.  First, the low temperature indirect cook renders the fat and makes it easier to get the steak to the perfect temperature.  Second, the direct sear on the coals adds a great charcoal taste you can’t get with any other method.  Also, by placing the steaks directly on the coals there is no oxygen to cause flare ups so you do not burn the outside of the steak but you still get a great caramelization of the outside.

Apply salt and black pepper liberally to both sides of the steak.

Let rest at room temperature for 30-45 minutes.

Cook indirect at 225-250 for about 25-30 minutes or until the steak reaches about 115-117 degrees internal.  Remove steaks and tent in foil.  


The steak will look pretty rare at this point.  See the picture below.  Don't worry.  Once you ramp up the temperature of the grill and throw the steaks directly on the grill the outside will look fantastic and you will have a great medium rare steak.  The steak should look like the below steak after the low and slow cook.

Remove place setter and grill and bring egg up to around 500-600 degrees.  Blow on the coals to remove the fine charcoal dust.  

Throw steaks directly on coals 30-45 seconds per side.  Rest steaks until their temperature rises to about 130-132 degrees.  Slice thin and serve. 
 

Waygu tri-tip (2 – 3 pounds)

Rub with salt, pepper, garlic powder.  Let the tri-tip rest at room temperature for 30-45 minutes.

Preheat the smoker to 225 degrees indirect heat.  

Smoke the tri-tip for 50 minutes to 1 hour or until the internal temperature reaches about 118 degrees.  

Remove the grill and place setter.  Rest in foil while bringing smoker to about 500-600 degrees for a nice sear.  Blow on the coals to remove any dust.  

Then sear the trip tip on each side for 1 minute directly on coals, or until the internal temp reaches 130 for medium rare.  Rest for 5 minutes and slice thin.

Waygu ny strip

Rub with salt and pepper. Let the strip rest at room temperature for 30-45 minutes.

Preheat the smoker to 225 degrees indirect heat.  Smoke the steak 20-30 minutes until the internal temperature reaches 115 degrees.  

Remove the grill and place setter.  Rest in foil while bringing smoker to about 500-600 degrees for a nice sear.  Blow on the coals to remove any dust. 

Throw directly on coals for 30 seconds each side.  Rest no more that 3-5 minutes and slice thin.