How to Smoke Steak

We will break down the art of smoking steaks. So, level up your steak game and infuse your next cookout with the irresistible charm of smoked steaks.

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Steak, the epitome of carnivorous indulgence, is a meal that most meat lovers can’t resist. But have you ever considered taking your steak preparation to a new level with the subtle, complex flavors only smoking can provide? Smoking is often associated with briskets, ribs, or other barbeque classics. Still, the gentle, low-and-slow magic of the smoke can transform your steak into a mesmerizingly delicious experience.

From the nuances of wood selection to temperature control, we’ll guide you through the steps to smoke your steak to perfection. 

Pin	This recipe is part of my Smoked Cookbook, packed with more of my go-to smoked favorites. Get the ebook here

Why would you want to smoke steak?

When it comes to preparing steaks, grilling is often the go-to method. However, smoking provides a unique, additional layer of flavor that’s hard to replicate in any other way. Here’s why you should consider smoking your steaks:

1. Flavor: Smoking imparts a distinct, savory flavor to your steak that you can’t achieve through grilling or pan-searing alone. The type of wood you use in the smoking process contributes different flavor notes – like hickory for a more robust, hearty taste or fruitwood for a milder, sweeter note.
2. Tenderness: The low and slow cooking process of smoking breaks down the connective tissue in the steak, leading to a melt-in-your-mouth texture that’s both juicy and tender.
3. Versatility: With smoking, you’re not just limited to specific cuts of meat. You can smoke any cut of steak from ribeye to T-bone, each lending its particular characteristics to the smoking process.
4. Presentation: A perfectly smoked steak tastes incredible and looks stunning. The steak’s exterior develops a rich crust contrasted by the beautiful smoke ring beneath the surface.
5. Experience: The preparation, the anticipation, and finally, the satisfaction of slicing into a perfectly smoked steak is an experience in and of itself.

Best steaks to smoke

1. Ribeye: Ribeye steaks are beautifully marbled with fat, which renders down during the slow smoking process and keeps the meat moist while adding flavor.
2. New York Strip: Also known as a Kansas City strip, this cut is tender, flavorful, and has a good amount of marbling.
3. T-Bone or Porterhouse Steak: These are two of the most flavorful cuts of beef, each containing a portion of tenderloin and a portion of strip steak, with a T-shaped bone in between. The bone helps to insulate the meat during cooking, keeping it moist and adding flavor.
4. Sirloin: While not as tender or marbled as the previous options, sirloin is still a good choice for smoking. Top sirloin will be the most tender part of this cut.
5. Chuck Steak: Chuck steaks, or shoulder steaks, are a great, less expensive option. They have plenty of connective tissue that breaks down during the smoking process, leading to a tender, flavorful result.
6. Flank Steak: Flank steak is a lean, somewhat tough, but extremely flavorful cut of beef that’s often used for grilling or broiling. Since flank steak is lean, it benefits from a marinade to help tenderize it and add flavor. Use an acidic base like vinegar or citrus juice mixed with your favorite herbs and spices. Marinate the steak for at least a few hours, preferably overnight.
7. Skirt Steak: Skirt steak is another flavorful cut of beef that’s somewhat similar to flank steak. It’s a bit tougher and more fibrous, but it can be incredibly delicious when cooked properly. Like flank, use a marinade.
8. Filet Mignon: Filet mignon is more subtle in flavor compared to fattier cuts. Because it has less fat, filet mignon can dry out if overcooked. It’s especially important to monitor the internal temperature and not let it go too high. Only use a filet cut that is over 1.5″ thick. If you buy whole loins, you can cut them yourself to save money.

What you need

• Steak- See suggestions for the best steaks in the previous section.
• Coarse Sea Salt or Kosher Salt
• Freshly Ground Black Pepper
• Optional Seasonings – Garlic powder, thyme, paprika, chili powder, and more will compliment the flavor of the beef. It’s up to your personal preference which to use.

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Bring steaks to room temperature for at least 30 minutes. Preheat smoker. Place the steaks directly on the smoker racks.

Smoke them for 30 minutes to one hour until the temperature reads 20-25°F below your desired done temp.

Reverse sear in a very hot cast iron skillet or at high heat on the grill. Bring the meat up to your desired temperature.

Let them rest, loosely tented with foil, for at least 10-15 minutes before serving or slicing.

What temperature to smoke steaks to

Cook meat 20°F below the desired doneness temperature because you will be reverse searing.

• Rare 125°F – red cool center
• Medium rare 135°F – warm pink center
• Medium  145°F – pink center
• Medium well 150°F – slightly pink center
• Well done 160°F – little or no pink

Great side dishes

1. Grilled Vegetables: Grilling or roasting vegetables adds a wonderful smoky flavor that pairs well with the steak. These caramelized onion and mushrooms would be delicious! Try skewered bell peppers, zucchini, onions, or asparagus. Toss them with olive oil, salt, and pepper before grilling to bring out their natural flavors.
2. Smoked Baked Potatoes: A classic side dish easily prepared while your steak is smoking. Serve smoked baked potatoes with sour cream, cheddar cheese, crispy bacon, and chives for a hearty and satisfying accompaniment.
3. Smoked Sweet Potatoes: The creaminess of the sweet potatoes add a beautiful contrast to the steaks. Top with butter and chives for an easy, delicious side dish.
4. Creamed Spinach: This creamy, indulgent side dish pairs beautifully with the richness of smoked steak. Sauté spinach with garlic, then mix in cream, Parmesan cheese, and a touch of nutmeg for a decadent treat.
5. Corn on the Cob: Grill or smoke corn on the cob for a sweet, smoky side dish. Brush the corn with butter and sprinkle with salt and herbs for extra flavor.
6. Roasted Brussels Sprouts: Tossed with olive oil, salt, and pepper, then roasted in the oven until crispy and caramelized, Brussels sprouts make a delightful and nutritious side dish that complements the smokiness of the steak.
7. Baked Beans: Another easy side dish you can smoke simultaneously, saving time and money. Smoked baked beans provide a wonderful textural contrast with the steak.
8. Mac & Cheese: This classic, creamy side is perfect for serving with smoked steak. Try this smoked mac & cheese for the ultimate pairing with the meat.
9. Coleslaw: A refreshing coleslaw can provide a crisp and tangy contrast to the rich flavors of the steak. Make it with shredded cabbage, carrots, and creamy dressing, or a vinegar-based dressing for a lighter option.
10. Grilled Cornbread: Serve some homemade cornbread grilled or smoked alongside your steak. The smoky notes will infuse the bread, making it a delicious and comforting addition to your meal.
11. Fresh Italian bread or Garlic Bread: A traditional side for beef, bread is the perfect vehicle for mopping up your plate’s beef juices.

Pro tips

• Selecting the Steak: Choose a steak at least 1.5 inches thick to prevent it from drying out during the long smoking process. We prefer two-inch thick cuts. Cuts with good marbling, like ribeye or New York strip, are ideal as the fat contributes to a juicy, flavorful steak.
• Seasoning: Salt your steak for at least an hour before smoking it. It’s best salted the night before smoking. Salting gives the salt time to draw out the moisture from the steak and then dissolve in this moisture, creating a brine that gets re-absorbed into the steak. Your steak is seasoned from the inside out and will retain moisture during smoking.
• Wood Choice: Woods like hickory or mesquite impart intense flavors, while fruitwoods like apple or cherry give a milder, sweeter taste, which we prefer. Experiment with various kinds of wood to see which flavor profiles you prefer.
• Temperature Control: Maintaining a consistent temperature in your smoker is critical. You’ll want to smoke your steak at around 225°F. Try not to open the door or lid. Use a digital meat thermometer to watch your steak’s internal temperature.
• Reverse Sear: Consider using the reverse sear method. Smoke your steak until it’s about 20°F below your desired final temperature, then sear it on a hot grill or cast-iron pan to develop a beautiful crust.
• Resting Time: Allow your steak to rest for 10-15 minutes after smoking. Resting is critical to let the juices redistribute throughout the steak, ensuring a moist and flavorful bite every time.
• Slice Against the Grain: When ready to serve, slice against the grain to shorten the muscle fibers and make the steak easier to chew.

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How to store leftovers

1. Cool Down: Allow the leftover steak to cool down to room temperature, but do not leave it out for more than two hours to prevent bacterial growth.
2. Package Properly: Wrap the steak tightly in plastic wrap or in an airtight container. Minimize the amount of air in the container or around the steak, as exposure to air can lead to drying out and faster spoilage.
3. Refrigerate or Freeze: Place the packaged steak in the refrigerator if you plan to eat it within 3-4 days. If you want to store it for longer, place it in the freezer for up to 3 months. Consider using a vacuum sealer or freezer bags to reduce air exposure and prevent freezer burn when freezing.
4. Label and Date: If you’re freezing the steak, remember to label and date it so you’ll know how old it is and what it is.

When it’s time to use your leftover steak, if it’s frozen, thaw it safely in the refrigerator — not on the counter — to prevent bacterial growth. Once it’s thawed (or taken from the fridge if refrigerated), use the ideas from the following section for a delicious, easy meal!

What to do with leftovers

1. Steak Sandwiches: Slice your leftover steak thinly and use it in a sandwich or wrap. Add some cheese, grilled onions, and a tangy horseradish sauce, and you’ve got yourself a gourmet sandwich.
2. Steak Salad: Cube your steak and toss it in a salad with your favorite veggies, a hard cheese like blue or feta, and a vinaigrette dressing. The smoky flavor of the steak adds a unique twist to a traditional salad.
3. Steak Tacos: Who doesn’t love tacos? Dice your leftover steak and use it as the filling for some delicious soft tacos. Add some fresh salsa, avocado, and a squeeze of lime for a quick and delicious meal. In addition, you can cook the meat in your crockpot for a few hours with some diced tomatoes and spices and then pull the meat for tacos.
4. Steak Fried Rice: Stir-fry some vegetables and day-old rice in a hot wok or frying pan, then add your chopped steak and soy sauce. Top with a sunny-side-up egg for a satisfying and complete meal.
5. Steak Soup or Stew: Add your cubed steak to a hearty soup or stew. The smoked flavor will infuse into the broth, adding more depth to your dish.
6. Steak and Eggs: Keep it classic and serve your reheated steak with some scrambled or fried eggs for a protein-packed breakfast or brunch.

Remember, when reheating your steak, do so gently to avoid overcooking it. Reheat it in a pan, a crockpot, or the oven at a low temperature. Alternatively, for some of the uses listed above, you can even use it cold straight from the fridge.

More smoking recipes

• Beef Brisket
• Venison Backstrap
• Pheasant
• Rabbit
• Beef Short Ribs
• Spare Ribs
• Pork Loin
• Chicken Legs
• Whole Chicken
• Shotgun Shells

Helpful Tools

• pellet smoker
• pigtail flipper
• Rimmed baking sheet

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Originally published July 11, 2023.