Smoked Steak Recipe – a simple guide for you to follow if you want to learn how to smoke a steak (reverse sear method)! So easy and so good! Serve in a Steak Salad or Steak Tacos!

Smoked Steak Recipe

Looking for a fun and different way to cook your steaks? Then this is going to be your new favorite recipe! Cook a perfect, juicy steak using your smoker!

We are all about a good smoked recipe around here (these Smoked Burgers and Smoked Brats are always popular) and these smoked steaks are being added to the list as a summer must-make! Serve with some Smoked Corn on the Cob, Smoked Broccoli and some Deviled Egg Potato Salad!

What is a Reverse Seared Steak

A reverse seared steak is when you essentially cook your steak from the inside out. You do this by smoking the steak first until the internal temperature reaches approximately 125-130 degrees F. and then you sear it on high heat. Traditionally, when you grill a steak, you sear it first and then remove it from direct heat until it reaches the desired internal temp – so we are just reversing that process here!

Smoked Steak Ingredients

• 1 inch thick steaks: we recommend either a NY Strip or a ribeye
• kosher salt + ground black pepper: keeping the seasoning simple and classic here.
• meat thermometer or probe: it is essential that you have a reliable internal meat thermometer or probe to track the internal temp of your steak for this to work!

Searing on the Grill vs. Smoker

Once you smoke your steak the next step is to sear your steak. To do this you can either sear it on the smoker or on the grill. Most smokers don’t get as hot as grills, but that doesn’t mean you can’t sear your steak on them. To do so, simply remove your steak from the smoker and turn it up all the way, as high as it will go. Then return the steak to the smoker, searing it on at least one side.

In the alternative, you can fire up your grill while your steak is finishing up smoking. Ensure your grill grates are clean and turn your grill up to high heat. Remove your steak from the smoker and then sear it on both sides on your grill. You might get better grill marks on your grill, but it is really up to you what you want to do – both methods work!

Internal Temperature + Doneness

This recipe will result in a medium-rare steak – even though you take the steak off the smoker at 125/130 degrees F. the steak will only continue to cook as it rests between smoking and searing and then as you sear it and then let it rest again. So the final internal temperature should be between 130-140 degrees F. Of course if you want it less done or more done, simply take it off the smoker sooner or later, knowing it will increase 5-10 more degrees between searing and resting. 

How to Smoke a Steak (Reverse Sear)

Pat your steak dry with a clean paper towel and sprinkle with salt and pepper. Preheat your smoker.

Place your steak on the smoker and let cook until the internal temperature reaches 125-130 degrees F.

Once you have reached the correct internal temperature, remove steak from smoker and increase temperature as high as it will go. Then place steak back on the smoker to sear. Alternatively, you can fire up your grill and sear the steak there – either way works (although grills generally get hotter than smokers so you might get a little bit better of a sear on a grill).

Serve and enjoy! Don’t forget a little homemade herbed butter if you want something extra special!

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