How to Smoke Steak [Professional Quality]

Do you wish you knew how to smoke steak at home? Cooking steak is an excellent way to spend time around the BBQ grill with friends and family. However, using a smoker as the cooking method brings flavor and tenderness to the most basic of cuts, and you need only three ingredients: Salt, black pepper, and smoke. Yes, the distinct flavor of the smoke makes it the most important ingredient in this recipe.

Whether you’re a beginner or an experienced griller, the perfectly smoked steak is achievable with the right technique. In this article, we’ll show you how to smoke steak like a pro.

We’ll cover everything from selecting the right cut of meat to the best wood chips for smoking. We’ll also cover the proper way to grill steak to perfection.

So, grab your smoker and get ready to prepare a delicious, smoky steak. After you’ve finished cooking your masterpiece steak, don’t forget to post a picture of it to your friends on social media with the hashtag #SmokingSteakLikeAPro!

Smoker doing its thing!

What is the Best Steak for Smoking?

When it comes to smoking steaks, thick-cut steaks are ideal, especially those that contain a generous amount of fat. The fat content is important because it helps to create tender meat that is packed with flavor as it melts during the cooking process. Smoked rib-eye steak is the favorite choice of many grill masters.

It’s recommended to plan ahead and allow enough time for the slow smoking process to infuse the meat with a delicious smoky taste. For optimal results, select steaks that are approximately 1.5 inches thick, as this allows for enough time to impart a good amount of smoke flavor without overcooking the meat.

T-bone Steak

Thinner cuts, such as skirt steak or flank steak, can also be smoked. I often do this, but it’s important to cook them for less time at a higher temperature to avoid overcooking the thinner steaks.

The steak options include the following:

• Rib-eye Steak
• Tomahawk Steak
• New York Strip Steak
• Tenderloin Steak
• Top Sirloin Steak
• Porterhouse Steak
• T-bone Steak
• Filet Mignon
• Flank Steak
• Flat Iron Steak
• Skirt Steak
• Hanger Steak
• Tri-Tip Steak

Following these instructions, you can smoke any type of steak, and of any thickness because the smoking process is based on temperature and not on time.

Smoking tri tip is also a great technique.

How Long does it Take to Smoke Steaks?

The total time for smoking steaks depends on various factors such as the thickness of the cut, the temperature of the smoker, the consistency of the temperature, and whether you want rare steak, or prefer it less pink.

Smoking steaks that are 1.5 inches thick takes around 30 minutes to an hour, while steaks that are 2 to 3 inches thick can take up to 2 hours.

It is important to monitor the internal temperature of the steak using a meat thermometer and pull it from the smoker when it reaches an internal temp that is 5 to 10 degrees below the desired doneness.

Smoking New York Strip Steak

Carry-over cooking, while you rest the steaks, will cause the internal temperature to rise to your desired level of doneness. If you pull the steaks from the smoker when the desired doneness temp is reached, carry-over cooking will cause it to overcook.

Adjust the cooking time as necessary to achieve your preferred result. However, 45 minutes is typically sufficient for smoking steaks unless they are very thick.

The following table is a quick reference to the internal temperatures for pulling the steaks from the smoker, and also the internal temps for the different levels of doneness.

How to Smoke Steak

Smoking a steak is very much like grilling a steak on the BBQ. All you need is a little extra time, a smoker, and a cast iron skillet for the reverse sear, and you’re good to go. Follow these steps to help you earn the hashtag #SmokingSteakLikeAPro!

Steaks in smoker

1. Preheat the smoker to 225°F, using the wood of your choice to bring the desired smoke flavor to your steaks. Use this for the prep time for your steak.
2. Season the steaks after patting them dry with a paper towel. I prefer using nothing more than cracked black pepper and kosher salt to fully appreciate the rich smoky beef flavor of the steak. However, you may prefer to use a spice rub or a marinade, which is perfectly fine.
3. Place your steak on the grill grates of your smoker, close the lid, and smoke the meat until the internal temperature of the steak is about 10 degrees below the desired doneness to allow for carry-over cooking while resting the steak.
4. If you plan to reverse sear the steaks, you’d want to allow even more leeway for rising temps during the sear. Depending on your preferred doneness, you ultimately want the internal temperature of 125 degrees for rare, 130 for medium rare, 135 for medium, 140 for medium well, and 150+ for well done after the reverse sear and resting.
5. Remove the steaks from the grill and preheat a 12″ cast iron skillet over high heat and follow the guideline for reverse searing.

Check out this amazing steak I had for dinner using the above method:

To Reverse Sear or Not

If you love the crispy texture of seared steak as much as I do, you might be interested in knowing if smoking steak can give the same outcome.

Here’s some good news! By using the reverse sear method, you can combine the smoky flavor of a pellet smoker or charcoal grill with the savory sear of a juicy steak.

Reverse sear smoked rib-eye steak

The reverse sear method requires cooking the steak at a low temperature and then searing it at a high temperature to develop a crispy crust.

The outcome is a steak with a moist interior and an appealing dark crust.

To get the maximum crusty-Maillard browning, you can sear the steak in a hot pan or on a hot grill.

1. A heavy pan over high heat will provide enough heat to the surface of the steak quickly so that it doesn’t have much time to soak down into the interior of the steak.
2. Before placing your steaks in the pan, make sure to heat it up to at least 375°F, but a higher temperature is even better! You can do this on a pellet grill, gas grill, or stovetop.
3. Once the pan is piping hot, sear the steaks, but don’t let them stay on one side for too long. To achieve the perfect edge-to-edge doneness, flip the steaks every 45 to 60 seconds for even searing.
4. After the steaks start to brown a bit, add some butter (with or without herbs and garlic) to the pan and start basting the steaks with the sizzling, brown butter. This will create a tasty crust.
5. It would be quite natural to want to dig in immediately, but resist the temptation and let the steak rest for about 5 minutes to make your steaks even juicier.

Related reading >> How to Rest a Brisket

What is the Best Wood to Use for Smoking Steak?

The best wood to use for smoking steaks depends on personal preference and the type of steak you’re cooking. Some popular woods for smoking steak include:

Hickory Wood in Smoker

1. Mesquite: This wood is known for its strong, smoky flavor that can be overpowering if not used in moderation. It’s best for bold-flavored steaks like rib-eye or skirt steak.
2. Hickory: This wood is slightly milder than mesquite and has a sweeter flavor. It’s a good choice for beef, especially brisket or pro-tip.
3. Oak: This wood is a good all-around choice for smoking beef. It has a milder flavor than mesquite or hickory, but still imparts a nice smokiness to the meat.
4. Cherry: This wood has a mild, fruity flavor that pairs well with beef. It’s a good choice for lighter-flavored steaks like filet Mignon or sirloin.

Smoked beef tenderloin

Ultimately, the choice of wood comes down to personal preference, and experimentation is key to finding the perfect combination of wood and steak.

Bottom Line

Smoking steak, or slow-smoking meat of any type, is one of the most rewarding cooking techniques out there. It takes some practice to get it right, but once you do, you’ll have a unique and delicious meal that you can be proud of. Whether you use a smoker, a charcoal grill, or even a gas grill, you can create a smoky-flavored steak that is sure to impress. With a few simple tips, you can have a perfectly smoked steak that is tender and juicy with perfect grill marks every time. So, give it a try – you won’t regret it!

Frequently Asked Questions

Q: How do I prepare the steak before smoking?

A: First, make sure the steak is at room temperature before smoking. Season the steak with salt and pepper or your preferred dry rub steak recipe. You can also marinate the steak overnight for extra flavor. Some pit masters rub the steak with a little olive oil before adding salt and pepper.

Q: What temperature should I smoke the steak at?

A: The ideal temperature for smoking steak is between 225-250°F (107-121°C).

Q: How long should I smoke the steak for?

A: The cooking time will depend on the thickness of the piece of meat and the desired level of doneness. As a general rule, plan on smoking the steak for about 1 hour for every inch of thickness. Use a meat thermometer to check the internal temperature of the steak.

Q: Should I sear the steak before or after smoking?

A: You can sear the steak before or after smoking, depending on your preference. Searing before smoking can seal in flavor but reverse searing after smoking can help create a crust and seal in the juices.

Q: What type of wood should I use for smoking steak?

A: This is a matter of personal preference, but some popular woods for smoking steak include mesquite, hickory, oak, and cherry.

Q: How should I serve the smoked steak?

A: Let the steak rest for a few minutes before slicing and serving. You can also serve it with your favorite sauce or side dishes.