Smoked Steak

Why settle for the regular grilled steak when you can enjoy a flavorful smoked steak? Follow this easy guide and recipe and you’ll be a pro at smoking steaks!

smoked steak and fresh parsley on a wood board

This is a smoked steak recipe, so let’s take a look at why you should want to smoke a steak. Smoking meat has long been a popular cooking method and comes with several benefits:

  • Tenderizing – Smoking meat low and slow breaks down collagen and makes the meat more tender. 
  • Flavor – If you are wondering what a smoked steak tastes like, smoking imparts a unique flavor. Smoking melts fat which combines with the tenderized meat for a delicious eating experience. The flavor is also enhanced by the distinct aromas that smoking adds.

What Kinds of Steak Can You Smoke?

The best cuts of beef to smoke are brisket, chuck roast, flank steak, rib, round, rump, and top sirloin. Click here to learn how to best smoke them.

This smoked steak recipe uses porterhouse steaks. The cut location is the large end of the short loin

  • The name Porterhouse originated from English pubs that served porter (a type of ale)

Smoked Steak vs. Grilled Steak

The biggest difference between smoking and grilling is the cooking time involved. Smoking is a long and slow process with constant temperature monitoring. Grilling takes far less time, but smoking produces a tender and flavorful steak that’s nearly impossible to replicate. Read more about the differences by clicking on this link.

What Is a Pellet Smoker?

This smoked steak recipe uses a pellet smoker. Pellet grills or smokers have taken the barbecue world by storm because they make smoking easy and convenient. The major reason is because of their excellent temperature control. Traditional smokers tend to have wild temperature swings because the strength of the fire fluctuates as the wood burns. Wood pellet grills insulate and circulate heat more efficiently, and the temperature can be maintained throughout the entire smoking process.

One popular brand of pellet smokers is Traeger. For Traeger smoked steak, click on this link if you would like to find the best Traeger grill for your needs. 

Smoked Steak Tips for the Cook

How long it takes to smoke a steak depends on how you like your steak cooked. Let the meat reach 135 degrees for medium-rare. Medium would be 145-150 degrees, and rare would be around 125 degrees.

  • Use your favorite seasoning or even dress it with some BBQ sauce when it comes out of the smoker.

Smoked Steak Recipe Ingredients

Here’s a list of what you need:

  • Porterhouse Steaks
  • Salt
  • Fresh ground black pepper
  • Butter
smoked steak ingredients

How to Smoke Steak

  1. Preheat your pellet smoker to 165 degrees.
  2. Let steaks come to room temperature. 
  3. Sprinkle the steaks with salt and pepper on both sides. 
    two steaks seasoned with salt and pepper
  4. Place steaks in the smoker and cook for about 45 minutes or until the internal temperature reaches 110 degrees.
    seasoned steaks on a smoker rack
  5. Increase the temperature of the smoker to 500 degrees.
  6. Let it smoke for another 15 minutes or until the internal temperature reaches 135 degrees.
  7. Top with a pat of butter and enjoy!
two smoked steaks on a baking sheet

Recipe Tips

Letting the meat reach 135 degrees is considered medium rare. Medium would be 145-150 degrees. For rare it would be about 125 degrees. 

You can salt the steak before letting it come to room temperature, as this will make it extra tender.

Use any seasoning you like or even dress it with some BBQ sauce when it comes out of the smoker. 

Most pellet smokers come with an attached meat probe and this would be the ideal probe to use, if available.

smoked steak, parsley, and a fork

What to Serve with Smoked Steak

These are great sides to go with a delicious smoky steak:

Check out more of my easy beef recipes and the best summer dinner recipes here on CopyKat!

smoked steak topped with butter and parsley

Pellet Grill Smoked Steak

Why settle for a regular grilled steak when you can enjoy a flavorful smoked steak? Get the easy recipe and find out how to make the best smoked steak for dinner. Smoking adds great flavor to porterhouse, T-bone, filet mignon, ribeye, sirloin, and NY strip steaks without marinade.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Smoked Steak
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 1107kcal

Ingredients

  • 2 porterhouse steaks You can substitute your favorite cut of steak
  • salt & pepper
  • 2 tablespoons salted butter unsalted is ok to use
  • 2 teaspoons parsley

Instructions

  • Allow your steaks to come to room temperature if not already there. You can salt the steaks before they reach room temperature, as this will make them extra tender.
  • Preheat your pellet smoker to 165 degrees. This usually takes around 15 minutes, depending on the smoker.
  • Sprinkle the steaks with salt and pepper on both sides.
  • Place steaks in the smoker and cook for about 45 minutes (or until the internal temperature reaches 110 degrees.)
  • Turn the smoker up to 500 degrees and let it smoke for another 15 minutes or until the internal temperature reaches 135 degrees (for medium-rare steak). See notes if you like your steak less or more cooked.
  • Top with a pat of butter and some parsley. Enjoy!

Equipment

Pellet Smoker
Meat probe
Meat thermometer

Nutrition

Calories: 1107kcal | Carbohydrates: 1g | Protein: 94g | Fat: 79g | Saturated Fat: 34g | Trans Fat: 1g | Cholesterol: 284mg | Sodium: 345mg | Potassium: 1406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 9mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Comments

  1. Baltisraul

    5 stars
    If you are fortunate enough to have a smoker that can reach 500 degrees this sounds like a great recipe. If not, just do the first part of the recipe and remove steaks to a smok-in hot iron skillet with some Kosher salt sprinkled in the bottom of the skillet. Cook steaks 1 min per side. (you should see heat waves coming from the dry skillet) Test for desired doneness and if not to your liking, sear an addition 30 sec per side. Rest, covered for 3-4 min . Don’t forget the butter to top it off. I did 2 NY strip steaks last night, about 1 1/4 ” thick, and it was amazing.

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