Recipe by Chef Christy Williams (@christinewilliamscooks)
Okay, so you are craving a deep, authentic, smokey flavor on your steak tonight but you don't have a smoker...or any clue how to approach this problem with a positive outcome for your stomach tonight.
The history of smoking has traditionally been to preserve red meat or seafood and kill bacteria. However, the smoke actually brings out more flavor and tenderizes the muscle, making that delicious steak even more enticing while triggering that ancestral smokey smell that we associate with dinner around the fire.
It's a lot easier than you may expect and you can do it with just a few household items you might already have on hand.
Step One: Soak wood chips in water for 10–20 minutes. Pro Tip: buy and use smaller wood chips. We used applewood but use whatever flavor you like.
Step Three: Rub 2 Pre steaks with salt and oil. Place on top of the wire rack.
Step Four: Cover steaks with either another foil pan turned upside-down or with tin foil.
Step Five: Bake at 300ºF for 15-20 minutes. Use this steak temperature chart to cook to your liking.
Step Six: Preheat cast iron pan on the stove to medium high.
Step Seven: When steaks are done baking, place them in the preheated pan and sear on both sides for no more than 2 minutes each side.
Step Eight: Let rest for 7 minutes and slice!
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