Cutting T bone Steak

Smoked T-Bone Steak Recipe

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Smoked T-Bone Steak is affordable yet deliciously tender, and due to the low number of ingredients and straightforward cooking techniques, this simple recipe is perfect for beginners. If you want to experience the most flavourful, tender cut of steak around then you have to try this Smoked T-Bone Steak Recipe.

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Smoked T-Bone Steak

This is a great way to change up your steak cooking routine and try something new! It’s also a great recipe to have for entertaining guests because it can be made ahead of time and be served warm or cold. So whether you’re looking for an easy weeknight meal or an impressive dish for a dinner party, smoked t-bone steak is a perfect choice.

Smoked T-Bone Steak is best cooked using the reverse sear method: first cook the steak at a low temperature until it’s evenly cooked throughout, then sear it over high heat to create a crusty exterior. This method results in a perfectly cooked smoked t-bone steak: juicy on the inside, with a crisp and crusty exterior.

Pair it with delicious sides like Smoked Asparagus and Smoked Baked Potatoes, and you’ll be daydreaming about this meal for weeks to come.

For a Smoked T-Bone Steak recipe topped with goat-cheese garlic butter to make you drool, read on.

t-bone-steak

How To Make Smoked T-Bone Steak

Step 1: Prepare Smoker

Before you begin doing anything, you should preheat your smoker to 225º F (107° C). We will be cranking up the heat later on to get a good sear; however, we should start with a lower temperature to achieve an even cook throughout the meat.

If you’re using wood chips with your smoker, we recommend using Oak. Known as the quintessential meat smoking wood, oak is a great option for beginners.

Step 2: Season Your Meat

Use your favourite rub to season all sides of the steak thoroughly. When it comes to smoking meat, the more flavourful, the better, so be generous with your seasoning.

We recommend the Guga Rub, Beef Rub, or if you want to keep things simple, a generous mixture of salt, pepper and garlic powder does the trick too.

Step 3: Put On Your Steaks

Now that your smoker has heated up to the appropriate temperature, place your steaks on the smoker tray and close the lid.

Step 4: Prepare Garlic Butter

While your steaks are cooking, stir together some softened butter and goat cheese before adding a sprinkling of pepper and mashed roasted garlic cloves until the mixture forms a paste.

Step 5: Put Butter Into Piping Bags

Carefully spoon the butter paste into a ziplock or piping bag and refrigerate. Once your steaks are cooked, you will be cutting the corner off the ziplock bag and piping the butter onto the top of the steak before serving.

Step 6: Test The Temperature

Using a meat thermometer, test the internal temperate of your steaks to make sure they’re cooked as well as you’d like.

If you’re cooking for others, make sure to check how they like their steak cooked, as most people have a preference. If you’re unsure, opt for medium or medium-rare.

As a general guide, the internal temperature of your steaks should be:

Rare: 125° F (51° C) + 3 minutes of resting time
Medium-rare: 130° F (54° C) to 135° F (57° C)
Medium: 135° F (57° C) to 140° F (60°  C)
Medium well: 140° F (60° C) to 150° F (65° C)
Well done: 155° F+ (68° C)

Step 7: Remove Steaks

Once the desired temperature has been reached (see above temperature guide), remove the steaks from the heat and set them aside.

Step 8: Let Steaks Rest

Allow the steaks to rest away from the heat for 5-10 minutes. In the meantime, increase the smoker temperature to 500º F (260° C) (or as high as yours will go) to prepare it for reverse-searing.

Step 9: Add Mayonnaise

Spread a thin layer of mayonnaise onto the sides of each steak and place back on the heat. Adding mayonnaise to your steaks will give them an extra crisp once seared, though won’t affect the flavour.

Step 10: Reverse-Sear The Steaks

In a process called reverse-searing, allow approx. 30 seconds on each side of the steaks, then remove them from the heat. You may want to sear them for slightly longer, depending on how crispy you like the outside of your steaks. Feel free to experiment with this to find you desired taste.

Step 11: Rest, Then Serve!

Cover your steaks with tinfoil and allow them to rest for around 5 minutes. The tinfoil will keep in the heat while allowing the juices to spread throughout the meat for a fuller flavour.

Serve your steaks with your chosen sides like a simple salad, roasted vegetables, or anything you love, and enjoy!

Best Beer To Pair With Smoked T-Bone Steak

Get ready to savor the smoky magnificence of your Smoked T-Bone Steak! This carnivore’s dream is all about bold flavors, and what’s a steak night without the perfect beer to complement it? Let’s dive into the top beer pairings that will make your T-Bone steak even more mouthwatering.

Stout

Stout, with its dark and hearty character, is like a cozy campfire for your Smoked T-Bone Steak. The roasted malt and coffee notes in stout enhance the smoky richness of the steak while adding depth to every bite. The beer’s full-bodied nature coats your palate, making every mouthful of steak feel like a warm, comforting hug. This pairing is as bold and hearty as a campfire cookout, perfect for a satisfying meal shared with friends.

IPA (India Pale Ale)

IPA, the hoppy adventurer of the beer world, is ready to bring a zesty twist to your steak experience. Its bold hoppy flavors and citrusy zing cut through the smoky crust, creating an exciting contrast that will have your taste buds doing a happy dance. This pairing is like a flavor adventure, where each bite of steak is met with a burst of hoppy excitement. The IPA’s refreshing bitterness and fruity notes elevate the overall experience, making your steak feast even more satisfying.

Red Ale

Red ale, with its malty sweetness and balanced hops, knows how to waltz with your Smoked T-Bone Steak. The caramel hints in red ale enhance the richness of the steak while offering a touch of sweetness. The beer’s balanced character creates a delightful contrast with the smokiness, making this pairing a flavor journey that’s both satisfying and harmonious. It’s like a flavor-filled dance with your T-Bone steak taking center stage.

More Smoked Steak Recipes

If you loved this Smoked T-Bone Steak Recipe, then why not try a Smoked New York Steak next? You can use the Reverse Sear Steak for any steak cut, just use this Perfect Reverse Sear Steak Recipe and you’ll be well on your way to pit-master status.

Cutting T bone Steak

Smoked T-Bone Steak Recipe

Delicious Smoked T-Bone Steak you can try at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2

Equipment

Ingredients
  

  • 2 x 1 ½ to 2-inch thick T-Bone Steaks
  • Your favorite steak rub (we recommend Guga Rub)
  • 1/2 cup butter, softened
  • 4 oz cheese log
  • 4 roasted garlic cloves
  • 1/2 tsp cracked pepper
  • 2 tbsp Mayonnaise

Instructions
 

  • Preheat your smoker to 225º F (107° C).
  • Use your favorite rub to season all sides of the steak thoroughly.
  • Place your steak on the smoker and close the lid.
  • Stir together softened butter, goat cheese, pepper, and roasted garlic cloves to form a paste.
  • Spoon the butter paste into a ziplock bag and refrigerate.
  • Using a meat thermometer, test the internal temperate of your steak.
  • Remove steaks from the heat when the desired temperature has been reached (depending on how well-done you like your steak)
  • Allow the steaks to rest away from the heat for 5-10 minutes and increase the smoker temperature to 500º F (260° C).
  • Spread a thin layer of mayonnaise onto the sides of each steak and place back on the heat.
  • Allow approx. 30 seconds on each side to sear the steaks, then remove them from the heat.
  • Allow the steaks to rest for 5 minutes under tin foil, then serve and enjoy!
Keyword steak, T-Bone

Smoked T-Bone Steak FAQs

How to Buy the Best Meat for My Steak?

The first rule of tenderloin cuts is to buy thick cuts (approx 1.5 inches thick) that have good marbling. If you’re unsure, ask your butcher for the best cut and explain your budget and recipe.

How Long Does It Take to Smoke Steak at 225°F?

It typically takes about 45 minutes to an hour to cook a steak on a smoker. This also depends on your preferred degree of the desired doneness, as rare steaks will take less time than well-done steaks.

What Is the Difference Between Baked and Smoked T-Bone Steak?

Smoking vs. baking T-Bone Steaks comes down to your personal preference. If you like having a smoky or charcoal-like flavour on your steak, then smoking your t-bone steak is recommended. However, baking your steak will work if you’re looking for a quick and easy steak that gives a great sear but relies more on the seasonings to get the flavour.

Is it a T-Bone or Porterhouse Steak?

The simplest way to know if your T-Bone steak is actually a Porterhouse Steak (or vice versa) is by the size. A Porterhouse steak must be at least 1.25 inches wide at the widest point, whereas a T-Bone must be at least 0.5 inches wide.

What Temperature Should Steak Be Smoked At?

If you’re looking to smoke a tender and juicy steak, you should smoke it at 225º F (107° C) for 45-60 minutes. The doneness of your steak depends on your personal preferences, but most restaurants cook steak at medium-rare, which would leave you with an internal temperature of 135° F (57° C).

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