Can you smoke any cut of steak, and which cuts work best?

While you can smoke most steak cuts, thicker cuts around 1½ inches or more smoke best. Popular options include ribeye, strip steak, tenderloin, and top sirloin. These cuts develop a rich smoky flavor and retain juiciness during low-and-slow cooking. Thin steaks cook too quickly and won’t absorb much smoke, so they’re less ideal for smoking.

What temperature should I set my smoker at to smoke steak?

Set your smoker between 200°F and 250°F for smoking steak. This range allows the meat to cook slowly, absorbing smoke flavor without drying out. Monitor the internal temperature of the steak using a meat thermometer and remove it when it reaches about 10°F below your target doneness, then finish by searing to create a crust.

Which types of wood are best for adding flavor when smoking steak?

Hardwood varieties like hickory, mesquite, oak, cherry, apple, and pecan are popular for smoking steak. Milder woods like cherry or maple add subtle sweetness and color, while mesquite and hickory provide a stronger, bolder smoke flavor. Choose wood based on your taste preference and avoid resinous woods that can give off unpleasant flavors.

How long does it take to smoke a steak, and how do I know when it’s done?

Smoking a 1 to 1½-inch thick steak generally takes about 1 hour at 225°F to 250°F, but this varies based on thickness and smoker consistency. Use a meat thermometer to check doneness: 115°F for rare, 125°F medium-rare, 135°F medium, and 145°F medium-well. After smoking, sear the steak quickly over high heat and let it rest before serving.

Why is resting steak important after smoking, and how long should I rest it?

Resting steak for 5 to 10 minutes after smoking allows juices to redistribute within the meat, making it tender and juicy instead of drying out when cut. During this time, the internal temperature also increases slightly, reaching the final doneness level. Cover the steak loosely with foil to keep it warm while resting.

Smoked Steak Cooking Times and Tips for Juicy Results

Name: smoked steak
Prep time: PT-486679H11M56S
Cook time: PT-486679H1M56S
Total time: PT-486679H1M56S
Cuisine: American
Ingredients: – 4 steaks, about 1½ inches thick; – Kosher salt, to taste; – Cracked black pepper, to taste; – Garlic powder or garlic paste (optional; about 1 tablespoon if using); – Clarified butter, melted (3 tablespoons, optional for finishing and extra richness); – High smoke point oil, such as avocado oil, for searing; – Wood chips or pellets (fruitwoods like cherry or apple for mild smoke; hickory, mesquite, or oak for bold flavor)

Description

🥩 Smoked steak offers a juicy, tender meat experience infused with deep, rich smoky flavors.
🔥 Combining slow smoking with high-heat searing creates a flavorful crust and perfect doneness every time.

Ingredients

– 4 steaks, about 1½ inches thick

– Kosher salt, to taste

– Cracked black pepper, to taste

– Garlic powder or garlic paste (optional; about 1 tablespoon if using)

– Clarified butter, melted (3 tablespoons, optional for finishing and extra richness)

– High smoke point oil, such as avocado oil, for searing

– Wood chips or pellets (fruitwoods like cherry or apple for mild smoke; hickory, mesquite, or oak for bold flavor)

Instructions

Choose thick steak cuts. Select steaks about 1½ inches thick such as ribeye, sirloin, or New York strip. Pat dry with paper towels to promote crust formation.

Oil and season. Lightly coat each steak with olive or avocado oil for moisture and spice adhesion. Season generously with kosher salt, cracked black pepper, and optionally garlic powder or paste.

Dry brine. For best flavor, let the steaks rest seasoned in the refrigerator for at least 40 minutes or overnight to develop a savory crust.

Preheat smoker. Set the smoker to 225°F to 250°F (107°C to 121°C). Choose wood chips like fruitwood for mild smoke or hickory, mesquite, oak for bold flavors.

Smoke the steaks. Place steaks directly on smoker grates. Smoke until the internal temperature reaches about 10°F below final target:

Rare: 115°F (46°C)
Medium Rare: 125°F (52°C)
Medium: 135°F (57°C)
Medium Well: 145°F (63°C)
Well Done: 155°F (68°C)

Rest and dry. Remove steaks, pat dry to ensure good sear, and rest for 10–15 minutes.

Sear for crust. Heat a cast iron skillet or grill to high. Lightly oil with high smoke point oil. Sear steaks 2 minutes per side until final internal temps are reached:

Rare: 125°F (52°C)
Medium Rare: 135°F (52°C)
Medium: 145°F (63°C)
Medium Well: 155°F (68°C)
Well Done: 165°F (74°C)

Finish and rest. Optionally drizzle with melted clarified butter mixed with garlic paste, garnish with parsley. Rest steaks loosely tented for 10 minutes before slicing.

Serve and enjoy. Slice against the grain and serve with your favorite sides, mindful of dietary preferences for a balanced meal.

Notes

🌡️ Use a reliable meat thermometer to monitor doneness and prevent overcooking.
🥩 Choose thick cuts (at least 1½ inches) to retain juiciness and absorb smoke flavor.
🧂 Dry brine steaks for at least 40 minutes or overnight to develop a flavorful crust.

Prep Time: 10 minutes (plus dry brining time)
Smoking Time: 1 to 1.5 hours
Cook Time: 4 to 6 minutes (searing)
Category: Main Dish
Method: Smoking and Searing
Cuisine: American

Nutrition

Serving Size: 1 steak (about 8 oz)
Calories: 417-470 kcal
Sugar: 0 g
Sodium: 118 mg (variable depending on seasoning)
Fat: 32-45 g
Saturated Fat: 14-28 g
Unsaturated Fat: 8-13 g (estimated)
Trans Fat: 0 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 45 g
Cholesterol: 115-138 mg

Keywords: Smoked Steak, Steak Smoking Times, Perfect Smoked Steak, Steak Cooking Tips