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!
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:
The best cuts of meat to smoke are brisket, chuck roast, flank steak, rib, round, rump, and top sirloin. Read more about how to smoke those beef cuts.
This smoked steak recipe uses porterhouse steaks. The porterhouse cut location is the large end of the short loin. It has a bone with tenderloin on one side and strip steak on the other side. The name Porterhouse originated from English pubs that served porter (a type of ale)
The biggest difference between smoking and grilling is the cooking time involved.
Smoking is a long and slow process with constant temperature monitoring. It infuses steak with the smoke and gives it a delicious smoky flavor.
Grilling takes far less time, but smoking produces a tender and flavorful steak that’s nearly impossible to replicate. Read more about the differences between smoked and grilled meat.
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.
Here’s a list of what you need:
How long it takes to smoke a steak depends on how you like your steak cooked and if it is a thin or thick cut steak. Letting the meat reach an internal temp of 135°F is considered medium rare. Medium would be 145 to 150 degrees. For rare it would be about 125°F.
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.
These are great side dishes to go with a delicious smoky steak:
Check out more of my easy beef recipes and the best summer dinner recipes here on CopyKat!
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