How to Smoke Steak

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

Course entree, Main Course

Cuisine American

Prep Time 5

Cook Time 1

Resting time 10

Total Time 1 15

Servings servings

Calories 237kcal

Author Beth Neels

Cost $40

Equipment

grill-gas/ smoker

Ingredients

4 pound Beef steaks see notes for suggestions
2 tablespoons coarse kosher salt or sea salt
1 teaspoon cracked black pepper
2 teaspoons garlic, granulated optional

Instructions

Dry the steaks with a paper towel. Sprinkle with salt and pepper on both sides. Place meat on a rack placed over a rimmed baking sheet. Refrigerate, loosely covered overnight.
4 pound Beef steaks, 2 tablespoons coarse kosher salt or sea salt, 1 teaspoon cracked black pepper
The next morning start your smoker.
Sprinkle the steaks with any additional seasonings you enjoy.
2 teaspoons garlic, granulated
Place the meat in the smoker. Smoke roasts for 30 minues- one hour.
Remove from the smoker at your desired temperature. (see notes below)
Just before the meat comes up to temperature, get a cast iron skillet or your grill going very hot. 450°F / 230°C is a good temperature. Add a bit of high temperature oil if using the frying pan.
Place steaks in the skillet or the grill racks. Sear on both sides for 2-3 minutes, until meat comes to your target temperature. (this is referred to as reverse searing)
Remove to a platter. Tent and let rest for at least 10 minutes.

Notes

What wood to use

We prefer mild wood. Fruit woods are a great choice. Apple, Cherry, Peach, Pecan, Maple and Alder are all good. If you'd prefer, you could use Mesquite, Hickory or Oak.

Target internal temperatures

rare meat– (note: pull out of smoker at 100°F/ 50°C) Remove meat from sear at 120°F/ 50°C. Let rest for 5-10 minutes.
medium rare– (note: pull out of smoker at 110°F/ 50°C) Remove meat from sear at 130°F / 54°C. Let rest for 5-10 minutes.
medium– (note: pull out of smoker at 120°F/ 54°C) Remove meat from sear at 140°F / 60°C. Let rest for 5-10 minutes.
medium well– (note: pull out of smoker at 130°F/ 60°C) Remove meat from sear at 150°F / 65°C. Let rest for 5-10 minutes for steaks.
well done– (note: pull out of smoker at 135°F/ 65°C) Remove meat from sear at 155°F / 70°C. Let rest for 5-10 minutes.

Pro tips for your success

Let your meat rest. This is an important step to allow juices to redistribute.
Check the internal temperature of the meat with an instant-read meat thermometer, even if your smoker is equipped with a temperature probe.
Cook time will vary depending on how well your smoker is calibrated. Keep a close eye on the temperature so you don’t overcook it.
If grilling meat to reverse sear, set meat directly on the grill grates.
Even though we have listed temperatures for well-done beef, we suggest cooking to medium-rare for the best outcome. If you have someone that prefers no pink in the meat, let the meat rest longer.
After searing place meat on a cutting board and tent with aluminum foil to rest.

Nutrition