How to Smoke Steak

Name: How to Smoke Steak
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 servings
Ingredients: 4 pound beef steaks; 2 tablespoons coarse kosher salt or sea salt; 1 teaspoon cracked black pepper; 2 teaspoons garlic, granulated

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Prep Time
5 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 15 mins
Servings
16 servings
Calories
237 kcal
Course
Main Course
Cuisine
American

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.

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Ingredients

Servings

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

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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.
The next morning start your smoker.
Sprinkle the steaks with any additional seasonings you enjoy.
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.

Equipments used:

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
Pro tips for your success
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.
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 Information

Show Details

Serving 0.25pounds Calories 237kcal (12%) Carbohydrates 0.2g (0%) Protein 23g (46%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 69mg (23%) Sodium 931mg (39%) Potassium 307mg (9%) Fiber 0.04g (0%) Sugar 0.004g (0%) Vitamin A 18IU (0%) Vitamin C 0.1mg (0%) Calcium 10mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 237 kcal

% Daily Value*

Serving	0.25pounds
Calories	237kcal	12%
Carbohydrates	0.2g	0%
Protein	23g	46%
Fat	16g	25%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	69mg	23%
Sodium	931mg	39%
Potassium	307mg	7%
Fiber	0.04g	0%
Sugar	0.004g	0%
Vitamin A	18IU	0%
Vitamin C	0.1mg	0%
Calcium	10mg	1%
Iron	2mg	11%