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.
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.
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.
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.
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)
7 – Remove Steaks
Once the desired temperature has been reached (see above temperature guide), remove the steaks from the heat and set them aside.
meater meat thermometer and t-bone steak
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.
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.
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 your desired taste.
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!
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.
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).
Smoked T-Bone Steak Recipe
- BBQ Grill Accessories (Tongs, Basting Brush, etc.)
- Mixing Spoon
- 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
- 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!