The Smoked Steak Recipe That’ll Make Your Taste Buds Sing Hallelujah

Please Rate this Recipe

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.

This image shows that ribeye steaks are generously seasoned with salt, pepper, and additional spices like garlic powder and smoked paprika. The steaks are placed on a cutting board, ready for marinating or immediate smoking.

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.

This image shows that the smoker is preheated to 225°F (107°C) with wood chips or chunks added for a smoky flavor. The temperature gauge on the smoker is clearly visible.

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.

This image shows that seasoned ribeye steaks are placed on the smoker grate, surrounded by visible smoke. The steaks are cooking slowly, absorbing the smoky flavor.

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.

This image shows that a smoked ribeye steak is being seared in a hot cast-iron skillet. The steak has developed a golden-brown crust on both sides, adding a crispy texture.

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.

This image shows that the smoked ribeye steak is resting on a cutting board, covered with foil. This allows the juices to redistribute, ensuring the steak remains 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!

 This image shows that the smoked ribeye steak is sliced against the grain and served with roasted vegetables and mashed potatoes. The steak pieces are arranged neatly on a plate, showcasing their juicy and flavorful interior.
This image shows that a perfectly smoked ribeye steak, with a rich, smoky crust and a juicy interior, is ready to be served. The steak is presented with garnishes and sides, highlighting its tender and flavorful qualities.

Smoked Steak Recipe

Smoked steak is a delicious way to enjoy a tender, juicy piece of meat with a perfect smoky flavor. Follow these simple steps to achieve steakhouse-worthy results right at home. Let’s dive into how to smoke a steak like a pro!
Prep Time 20 minutes
Cook Time 35 minutes
Temperature Increase: 20 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 475 kcal

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
Calories475 kcal
Carbohydrates2g
Protein45g
Fat33g
Cholesterol134mg
Sodium893mg 

Bringing You More Smoked Magic from My Kitchen

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.

Leave a Comment

Recipe Rating