How To Make Smoked Steak Medallions | Steak Medallions Recipe | Smokin’ with Joe| Bradley Smoker

Take the steak medallion and a strip of bacon.

Wrap the bacon around the outside edge of the medallion, ensuring the ends overlap.

Use a bamboo skewer to poke through the ends where they overlap and slide it through to the other side.

Repeat the wrapping and skewering process for the second medallion.

Sprinkle kosher salt on both sides of the wrapped medallions, not too heavy.

Place the wrapped medallions in the fridge to cool down, allowing the salt to melt into the meat.

After cooling, take the medallions out of the fridge and place them directly into the smoker.

Set the smoker to 150 degrees Fahrenheit and smoke the medallions for about an hour and 40 minutes, monitoring the internal temperature to not exceed 120 degrees.

Once smoked, transfer the medallions to the grill to sear them for one minute on each side, flipping them four times.

On the fourth flip, add a piece of blue cheese on top of each medallion and a slice of thinly sliced pear.

Cover the grill briefly to let the cheese melt and warm the pear.

Check the internal temperature and remove the medallions from the grill when they reach about 135 degrees Fahrenheit.

Drizzle reduced balsamic over the medallions before serving.

Equipment Needed

Spice Level:

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