Smoked Steak

Delicious Smoked Steak you can try at home.

Prep Time 15

Cook Time 1

Resting Time 10

Total Time 1 25

Course Main Course

Cuisine American

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

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.