Smoked moose steak recipe is the perfect way to impress your guests with a unique and delicious meal. The key to making this recipe is to start with a high-quality cut of meat. Look for a steak that is at least one inch thick and has good marbling. Then, it’s time to get smoking!
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The best way to do this is with a pellet smoker, but you can also use an electric smoker, a kamado grill, or even a charcoal smoker. Just make sure that your steak gets a good sear on both sides after the smoking process.
Once the steak is cooked to your liking, let it rest for 30 minutes so that the juices can redistribute. Then, simply slice and serve. Smoked moose steak is best enjoyed with a glass of red wine and some roasted vegetables. So what are you waiting for? Give this recipe a try today!
How To Make Smoked Moose Steak
- Prepare Moose Steak
Before seasoning your moose steak, it’s essential to check it for any large pieces of fat or hard lumps that might affect the quality of the final dish. Use a sharp knife to remove any visible fat, and discard it. If there are any hard lumps, trim them off as well. This step ensures that the meat is even in texture and thickness, which is crucial for a well-cooked steak.
- Season Steaks
Season your moose steak with salt, pepper, rosemary, and thyme. You can use any dry rub recipe here if you prefer. Apply the seasoning to both sides of the steak. Then, let the seasoned steaks sit at room temperature for about 30 minutes.
- Preheat Pellet Smoker
Preheat the pellet smoker to 225°F, using apple or cherry wood pellets. These types of wood complement the taste of the moose meat, adding a smoky flavor to the dish.
- Smoke Steaks
Put the sirloin on the smoker grates and monitor the internal temperature very closely using a meat thermometer during the smoking process. Insert the thermometer probe into the thickest part of the steak, making sure it doesn’t touch the bone.
When the moose steak reaches 125°F remove it from the smoker and prepare it for searing.
- Sear Moose Steaks
Place the sirloin over direct heat and sear each side for 2-3 minutes. Searing the steak will give it a crispy exterior and a juicy, tender inside. You can sear it over hot coals on a charcoal grill, on a gas grill set to the maximum temperature, or on a hot cast iron skillet. Sear each side for 2-3 minutes, or until a crust has formed. When the steaks reach 135°F (medium rare), remove them from the heat.
- Wrap & Rest
Place the sirloin in aluminum foil and wrap it loosely. Wrapping the steak in aluminum foil and letting it rest for half an hour will allow the juices to redistribute evenly throughout the meat. This step is crucial to ensure that the steak is tender and juicy. The temperature of the meat will continue to rise during this time until it reaches about 140°F.
- Serve & Enjoy!
After half an hour, unwrap the steak, slice, and enjoy! Serve it hot with your favorite side dishes, and enjoy your delicious Smoked Moose Steak!
Tips For Smoking Moose Steak
If you’re new to smoking meats, it’s important to know that even the most experienced pitmasters can still learn a thing or two. With that in mind, we’ve put together some helpful tips that will take your smoked moose steak recipe to the next level.
Use a Meat Thermometer
Make sure to use a meat thermometer to monitor the internal temperature of the smoked moose steak throughout the cooking process. This will help you achieve the desired doneness and prevent overcooking.
Choose The Right Wood Pellets
When smoking the moose steak, it’s important to use the right type of wood pellets to complement the flavor of the meat. Apple or cherry wood pellets are recommended for this recipe because they provide a subtle sweetness that pairs well with game meats.
When searing the steak, make sure to use a high heat source to create a nice crust on the outside without overcooking the inside. A charcoal grill, barbecue set to the maximum temperature, or hot cast iron skillet are all good options for searing.
The Best Beer To Serve With Moose Roast & Steaks
There’s nothing quite like enjoying a cold beer with a perfectly smoked game animal like moose or venison. The rich and hearty flavors of the meat are complemented by the bold and complex flavors of beer. Here are the top 3 types of beer that pair well with smoked moose.
The deep, roasted flavors of a porter beer pair exceptionally well with the smoky flavors of the moose steak. The full-bodied nature of a porter helps to balance the richness of the meat and cut through any fatty or oily notes.
The nutty and caramel flavors of brown ale are the perfect match for the earthy, gamey notes of the moose steak. The medium body and low bitterness of a brown ale allow the meat to be the star of the show, without overwhelming the palate.
If you’re a hop head, then an IPA might just be the perfect pairing for your smoked moose steak. The bitterness and citrusy notes of an IPA help to cut through the rich flavors of the meat, creating a refreshing and palate-cleansing effect. Plus, the hop flavors can bring out the smoky flavors in the meat, making for an even more flavorful experience.
Smoked Moose Steak
- Pellet grill
- BBQ Grill Accessories Tongs and Fire Starter
- Moose Sirloin
- Kosher Salt
- Black Pepper
- Prepare moose meat by removing any large pieces of fat or hard lumps.
- Season steaks with salt, pepper, rosemary, and thyme
- Let the seasoned steaks sit at room temperature for about 30 minutes
- Put the sirloin on the smoker grates and monitor the internal temperature.
- When the moose steak reaches 125°F (52°C), remove it from the smoker and prepare it for searing,
- Place the sirloin over the direct heat deflector side and sear each side for 2-3 minutes. This can be done on a charcoal grill over hot coals, a barbecue set to the maximum temperature, or grilled on a hot cast iron skillet.
- When the steaks reach 135°F, remove them from the heat.
- Place the sirloin in aluminum foil and wrap it loosely. Let it rest for half an hour. The meat temperature will continue rising during this time until it reaches about 140°F.
- Unwrap the Smoked Moose Steak and carve it. Serve and enjoy!
Smoked Moose Steak FAQs
Sirloin is a great cut of moose steak to smoke because it has a good balance of meat and fat.
Preheat your pellet smoker to 225°F using apple or cherry wood pellets.
Once the moose steak reaches an internal temperature of 125°F (52°C), remove it from the smoker and prepare it for searing.
You can sear the moose steak on a charcoal grill over hot coals, need to add good chunk of apple wood, a barbecue set to the maximum temperature, or grilled on a hot cast iron skillet for 2-3 minutes on each side.
Season the moose steak with salt, pepper, rosemary, and thyme for a delicious flavor.
Yes, you can smoke moose steak using any type of smoker, but the cooking times and temperatures may vary.
The cooking time for a smoked moose steak will depend on the thickness of the steak, but it generally takes about an hour at 225°F to reach an internal temperature of 125°F before searing.