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Smoked Steak Recipe

  • Author: Kenyatta
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Category: Beef
  • Method: Low & Slow
  • Cuisine: BBQ

Description

There are a whole lot of videos out there with guys preparing steaks using the reverse sear method, or grilling them over hot coals. That’s a great way to get a nice char on your steak and it produces steak with great flavor. I’m absolutely in favor of using your grill to prepare your steaks.

But out of all of my grills and smokers, my Lone Star Grillz, 20 inch smoker is still my favorite one to cook with. So today I’m going to prepare my steak differently. I’m going to smoke my steak which is also a great way to get good flavor on it. It’s going to take a little bit longer, but that’s alright.

Today I want to show you a different way of going about preparing your steak. We’re going to do it low and slow. You just have to keep your grill or smoker between 225 and 275 degrees. You can even let the temperature go as high as 325.

It will produce a very flavorful steak and as far as I’m concerned, nothing beats the authentic wood barbecue flavor that comes off of an offset smoker.


Ingredients


Instructions

The preparation for these stakes is really easy. I’m going to get kosher salt on both sides of these steaks, and then let them sit in the refrigerator for a couple of hours. The salt will pull out the moisture and do what it does naturally.  You can do this with whatever your favorite cut of steak is. Ribeye, New York. T-bone, whatever you like. My family likes filet mignon the best.

Sprinkle some kosher salt on all sides of the steak and pat it in gently.

After the steaks have sat in the refrigerator for at least two hours, go ahead and get the smoker ready. Now the steaks are ready to hit with another rub. You have many options and you can use whatever you like best. A lot of people just use salt and pepper.

I’ve always liked Montreal Steak seasoning from McCormick’s Grill Mates which you can pick up at any grocery store. It is a nice coarse rub that always provides great flavor, but lately, I’ve been using Swine Life’s Prime Beef rub which is also very good.

Once the smoker is up to temperature you can place your steaks inside the chamber. I’ve found that at 250-260 degrees, it takes around 1 hour for me to get my steaks to their desired internal cooking temperature. Your time may vary depending on how well you want your steaks.

You will often hear me say that you shouldn’t cook to time, you should cook to temperature. So make sure that you a thermometer nearby so that you can check the internal temperature of your steaks and remove them from the smoker once they’ve reached your desired internal temperature.

Notes

This recipe also works with just salt and pepper.

Finishing Temperatures

  • Rare 120-130 degrees Fahrenheit (49-54 degrees Celsius)
  • Medium Rare 130-135 degrees Fahrenheit (54-57 degrees Celsius)
  • Medium 135-145 degrees Fahrenheit (57-63 degrees Celsius)
  • Medium Well 145-155 degrees Fahrenheit (63-68 degrees Celsius)
  • Well Done 155 degrees Fahrenheit (68 degrees Celsius or more)

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