Ozzie Isaac
Knows what a fatty is.
- Joined
- May 12, 2014
- Location
- Land of...
So I bought three t-bones from a local grocery store.
I seasoned them with salt and pepper then smoked them at 300. I had temp gauges in all the steaks. Pulled each on off at an IT of 120. I had my gas grill heated up to 450. The steaks all had different thicknesses and one T-bone was actually missing the bone that separates the tenderloin from the top loin.
I seared the first steak on each side for 60 seconds which turned out to be to much, steak came out closer to medium than medium rare.
Second two steaks i seared for 45 seconds on each side and they came out looking beautiful.
Problem was they were very tough. The tenderloin was good, but the top loin was like eating shoe leather. I actually threw out one steak, fed part of the other to the dogs and the family just ate the tender loin portions. Very big disappointment.
Could smoking the steak make it tough? I would have expected it to help. Could it have just been some lousy cuts? Did I do something wrong?
I seasoned them with salt and pepper then smoked them at 300. I had temp gauges in all the steaks. Pulled each on off at an IT of 120. I had my gas grill heated up to 450. The steaks all had different thicknesses and one T-bone was actually missing the bone that separates the tenderloin from the top loin.
I seared the first steak on each side for 60 seconds which turned out to be to much, steak came out closer to medium than medium rare.
Second two steaks i seared for 45 seconds on each side and they came out looking beautiful.
Problem was they were very tough. The tenderloin was good, but the top loin was like eating shoe leather. I actually threw out one steak, fed part of the other to the dogs and the family just ate the tender loin portions. Very big disappointment.
Could smoking the steak make it tough? I would have expected it to help. Could it have just been some lousy cuts? Did I do something wrong?