When it comes to grilling, few things are as mouth-watering as a perfectly cooked, juicy, and flavorful smoked steak. This classic dish is a staple in any barbecue lover’s repertoire, and with good reason. The combination of smoky, tender meat, charred crust, and the juicy interior is simply unbeatable.
A steak is an excellent option for special occasions, weekend barbecues, or just as a treat for yourself and your family. And with a pellet smoker, it’s incredibly easy to achieve that smoky flavor and texture that you love. All you need is the right equipment, some high-quality meat, and a few basic ingredients.
To start smoked steak, you’ll need a pellet smoker, a meat thermometer, and a good knife. And while you can smoke any cut of steak, for the best results, we recommend using rib eyes, New York strip steaks, or tenderloins that are at least 1.5 inches thick. These cuts are well-marbled, which means they have the perfect balance of fat and flavor to ensure a juicy, delicious steak every time.
In this smoked steak recipe, we’ll walk you through every step of the smoking process, from seasoning it, smoking it to perfection, and finishing it off with a quick sear in a hot pan. And with just a few simple tips and tricks, you’ll be able to cook steak that will have your friends and family raving for days.
So get ready to fire up that smoker and let’s get started on creating a truly unforgettable meal!
How To Make Smoked Steak
Step 1: Preheat the Smoker
Step 2: Season the Steaks
Step 3: Smoke the Steaks
Step 4: Preheat the Cast Iron Skillet
Step 5: Sear the Steaks
Sear the steaks until they reach your desired internal temperature: 125°F for rare, 135°F for medium rare, 145°F for medium, 155°F for medium well, or 165°F for well done. Remember to use a meat thermometer to check the temperature regularly.
Step 6: Rest & Serve
Best Cuts Of Steak For The Smoker
When it comes to smoking steaks, the right cut of meat can make all the difference. While you can smoke just about any cut of steak, there are a few that will truly take your meal to the next level. To smoke like a pro, you’ll want to look for cuts that are at least 1.5″ thick – this will give you enough meat to withstand the long cooking time and develop deep, rich flavors.
So, what are the top 3 cuts of steak for smoking in a pellet smoker?
Rib Eye Steaks
This is the king of the smoking world. The rib eye is marbled with rich, buttery fat that will keep your steak juicy and flavorful as it smokes. This cut is the ultimate indulgence, perfect for a special occasion or just because.
New York Strip Steaks
For those who like their steak with a little more structure, the New York strip is the way to go. This cut is well-marbled but has a firmer texture than the rib eye. The result is a steak that’s bold and full of flavor, with a juicy bite that will make your mouth water.
Tenderloin Steaks
If you’re looking for a steak that’s both tender and delicious, the tenderloin is your best bet. This cut is known for its melt-in-your-mouth texture and delicate flavor, making it the perfect choice for a more refined meal. The tenderloin is a bit leaner than the other two cuts, so be sure to add some extra fat (like butter or oil) when searing to keep the steak from drying out.
No matter which cut you choose, smoking a steak in a pellet smoker is an experience that’s sure to leave a lasting impression. So, fire up that smoker, grab your favorite beer, and get ready to smoke the best steak of your life!
Best Beer To Pair With Smoked Steak
When it comes to pairing beer with a rich and smoky steak, you want to look for brews that will complement, not overpower, the flavors of the meat. Here are our top 3 picks:
IPA
A hoppy India Pale Ale pairs well with the bold flavors of a smoked porterhouse steak. The bitterness of the beer cuts through the richness of the meat, creating a perfect balance. Plus, the bold hop flavors add an extra layer of complexity to the dish.
Stout
A full-bodied stout beer provides the perfect contrast to the smoky flavors of the porterhouse steak. The smooth, creamy texture of a stout will coat your mouth, creating a luxurious experience. The roasted malt flavors also add depth to the dish, making it a perfect pairing.
Brown Ale
A nutty and slightly sweet brown ale is a great option for those who want a beer that will bring out the natural flavors of the porterhouse steak. The caramel and toasty notes of a brown ale complement the smoky and juicy flavors of the smoked steak, making this pairing a match made in heaven.
Related Recipes of Smoked Steak
Smoked Steak
Equipment
- BBQ Grill Accessories (Tongs)
- Paper towels
Ingredients
- 4 1 1/2 inch steaks ((New York strip, tenderloin, and rib eye are all great options))
- Kosher salt
- fresh cracked pepper
- Garlic
- Butter
- Fresh thyme sprigs
Instructions
- Preheat the smoker to 225 degrees F with your wood of choice.
- Use a paper towel to pat your steaks dry on all sides. Season on all sides with kosher salt and cracked black pepper.
- Place your steaks on the smoker, close the lid, and smoke until the internal temperature of your steak reaches 10°F under the desired doneness temperature: 115°F for rare, 125°F medium rare, 135°F medium, 145°F medium well, or 155°F well done.
- Remove the steaks from the pellet grill and set them aside while you preheat a cast iron skillet over high heat.
- Lightly coat the bottom of your skillet with high-heat oil (like avocado oil). Place the steaks in the pan and sear for approximately 2 minutes per side. Add garlic, butter, and fresh thyme sprigs for an extra burst of flavor.
- Sear until the internal temperature of your steak reaches your desired doneness: 125 degrees F (rare), 135 (medium rare), 145 (medium), 155 degrees (medium well), or 165 degrees F (well done).
- Remove your steaks from the skillet and allow the steak to rest for 10 minutes. Serve with an additional sprinkle of salt, if desired.