I always read that meat doesn’t absorb any smoke flavor over 180...

There's another school of thought on this—The surface of the meat gets very dry at about 180°F making it difficult for smoke to adhere.  But it will continue to adhere if you spritz the meat.

Decided to do oven cook 1st and will sear on Memphis to finish.  I guess with the Maverick inserted, will be easier to judge the end!  And if you are wondering why oven, I am not a big fan of smoke on Steak!  Wood, or charcoal grilled fire for 10 or 15 minutes, not so bad, but 1 or 2 hours in the Smoke and I do not like the texture.

New computer, phone wont link, finally figured alt way to get photos to new Desktop. Right!

It was about 45 minutes at 400° which took us to 139° (yes, to much), then 4 minutes and 3 turns on Memphis at 600°.  I did not think it was going to be a tender steak, due to both marbling and then cutting for serving.  It fooled me, it was quite tender and good! Sorry for the bad interior photo's.  I would call the majority of the cut medium.

Nice, I would eat it. I will eat a good steak anywhere from raw to close well done as long as it has flavor and not dry as everything.

Looks great.  What were your friends thoughts on it?

Perfect medium for me. Hope you enjoyed it.   

He said he enjoy the way it was prepared and liked the cut!

Looks excellent to me, nicely done.

I always read that meat doesn’t absorb any smoke flavor over 180...

There's another school of thought on this—The surface of the meat gets very dry at about 180°F making it difficult for smoke to adhere.  But it will continue to adhere if you spritz the meat.

Ahhh, that would add another reason to spritz.


Bentley - that steak looked wonderful. Nice work.