Nothing beats the taste of a perfectly smoked steak. This Smoked Steak Recipe takes a regular steak and makes it extraordinary, infusing it with a delicious smoky flavor that’s hard to resist. Imagine this: a juicy steak, seasoned just right, then smoked with hickory or mesquite. The result? A steak that’s tender, full of flavor, and has that amazing smoky aroma.
The best part? Smoking a steak is easier than it sounds and makes your meal feel gourmet without a lot of extra effort. It’s all about letting the smoke work its magic to bring out the steak’s rich, natural taste.
Pair this smoked steak with some crunchy Popeyes Coleslaw and crispy Air Fryer Grilled Vegetables for a meal that’s both satisfying and balanced. The coleslaw adds a refreshing crunch, while the veggies bring a tasty, healthy touch.
Why I Love This Recipe?
- Amazing Flavor: The smoky taste makes the steak truly special and delicious.
- Easy to Make: Smoking the steak is straightforward and makes you look like a pro chef.
- Great with Sides: This steak goes perfectly with coleslaw and nachos, making it a versatile choice.
- Impressive Results: Even if you’re new to smoking recipes, you’ll get fantastic results that impress everyone.
Overview: How To Make Smoked Steak Recipe?
Step 1: Prepare the Steak
Start with your preferred cut of steak, such as ribeye, sirloin, or T-bone. Season the steak generously with salt, pepper, and any additional spices you like, such as garlic powder, onion powder, or smoked paprika.
For added flavor, you can marinate the steak in a mixture of olive oil, soy sauce, and your favorite herbs for a few hours or overnight in the refrigerator.
Step 2: Preheat the Smoker
Preheat your smoker to 225°F (107°C). If you’re using a charcoal or wood smoker, add wood chips or chunks of your choice (hickory, mesquite, or oak work well for steak) to create a smoky flavor.
Step 3: Smoke the Steak
Place the seasoned steak directly on the smoker grate. Smoke the steak for about 1 to 1.5 hours, or until it reaches an internal temperature of 125°F (52°C) for medium-rare, 135°F (57°C) for medium, or 145°F (63°C) for medium-well. Use a meat thermometer to ensure accuracy.
Step 4: Sear the Steak (Optional)
For a delicious crust, you can finish the steak by searing it. Heat a cast-iron skillet or grill to high heat. Sear the steak for 1-2 minutes per side, or until a golden-brown crust forms.
Step 5: Rest the Steak
Remove the steak from the smoker (and skillet, if seared) and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute throughout the steak, ensuring it stays tender and juicy.
Step 6: Slice and Serve
Slice the steak against the grain to ensure tenderness. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy the rich, smoky flavor of your perfectly smoked steak!
Smoked Steak Recipe
Equipment
- Pellet Grill or Pellet Smoker
- Digital Meat Thermometer
- Sear Plates
- Grill Spatula
Ingredients
- 3 lb Ribeye Steaks About 1 lb each
Dry Rub Ingredients
- 2 tsp Sea salt
- 2 tsp Black pepper
Instructions
- Preheat the Smoker: Set your smoker to 180°F and let it come to temperature.
- Season the Steaks: Rub the steaks generously with sea salt and black pepper on all sides.
- Smoke the Steaks: Place the steaks directly on the smoker grates and smoke for 20 minutes at 180°F. After smoking, transfer the steaks to a plate and tent them with aluminum foil to keep them warm.
- Prepare for Searing: Place the grill grates on the smoker and increase the temperature to 450°F. Let it heat up.
- Sear the Steaks: Once the smoker reaches 450°F, put the steaks on the grill grates. Cook until the steaks reach your desired internal temperature, using a meat thermometer to check. For medium doneness, it usually takes about 6-9 minutes per side. Remember, cooking times can vary, so rely on temperature rather than time.
- Rest the Steaks: Remove the steaks from the smoker and let them rest for 10 minutes before slicing. This helps the juices redistribute and makes for a juicier steak.
Notes
- Add Butter: For extra flavor, place a pat of butter on top of the steak immediately after cooking and let it melt.
- Sear for Flavor: To achieve a great crust, consider searing the steaks over an open flame if possible. A good char adds delicious flavor and texture.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 475 kcal |
| Carbohydrates | 2g |
| Protein | 45g |
| Fat | 33g |
| Cholesterol | 134mg |
| Sodium | 893mg |
Bringing You More Smoked Magic from My Kitchen
- Smoked Kielbasa Recipe
- Smoked Corn On The Cob
- Honey Smoked Salmon Recipe
- Smoked Salmon and Eggs Recipe
What Type of Steak is Best for Smoking?
For smoking, choose a cut of steak with good marbling, such as ribeye, New York strip, or sirloin. These cuts have enough fat to stay juicy and flavorful during the smoking process.
How Long Should I Smoke the Steak?
The smoking time depends on the thickness of the steak and your preferred doneness. Generally, it takes about 1 to 2 hours to smoke a steak to medium-rare at 225°F (107°C). Use a meat thermometer to check the internal temperature and ensure it reaches your desired level of doneness.
Should I Season the Steak Before Smoking?
Yes, seasoning the steak before smoking enhances its flavor. You can use a simple salt and pepper rub or a more complex seasoning mix. Apply the seasoning evenly and let the steak sit at room temperature for about 30 minutes before smoking.
Can I Finish the Steak on the Grill After Smoking?
Yes, finishing the steak on a grill is a great way to get a crispy, caramelized crust. After smoking, sear the steak on a hot grill for 1-2 minutes per side to develop a nice crust and enhance the flavor. This step is optional but adds a delicious texture.