Smoke

There are a lot of ways you can cook a massive steak like our King Cut Steaks, but one of the best methods out there relies on only one thing: smoke! If you’ve never smoked a thick steak before, here’s your chance to try it. Trust us, the results are delicious! Follow our step-by-step directions and try our simple 3-ingredient King Cut T-bone or amp up the flavor with our Ancho Chile-Rubbed King Cut Top Sirloin. How to Smoke a Thick Steak Omaha Steaks King Cut Steaks are hand-carved by master butchers and aged at least 28 days for maximum tenderness. When smoked properly, the steak will be extremely flavorful, tender, and juicy for an incredible eating experience. Follow our directions and recipes for a perfectly smoked steak. 1. Thaw A large piece of meat takes a long time to thaw, there’s no way around it. Completely defrost your King Cut steak in the refrigerator for 48 to 72 hours. 2. Dry Rub Enhance the flavor of your steak with a simple dry brine or rub 12 to 24 hours in advance of your smoking session. Pat steaks dry with a paper towel and season generously. Keep it simple by rubbing the steak with 3 tablespoons of the seasoning of your choice. We recommend Omaha Steaks Salt and Pepper Seasoning. For a flavor explosion that enhances the natural smoke flavors and adds a touch of spiciness, try our Ancho Chile rub recipe below. Place seasoned steak on a wire rack in the refrigerator for up to 24 hours before smoking. Remove from refrigerator one hour before placing in the smoker. 3. Smoke at 250°F Preheat your smoker to 250°F. Clean and lightly oil grill grates. Place your King Cut steak in the smoker and close the lid. Adjust your air vents on your smoker to maintain 250°F and slowly bring your steak to your desired doneness. The smoking process will take at least an hour and up to 2 hours, depending on the thickness of the steak and your desired final temperature. Use our King Cut steak cooking chart for estimated cooking times. Refer to our steak doneness guide and temperature chart to cook to your preferred doneness. Rare: 115°-130°F Medium-rare: 130°-140°F (preferred) Medium: 140°-150°F Medium-well: 150°-160°F Well-done: 160°F+ To avoid overcooking, carefully monitor the internal steak temperature using a meat thermometer as it smokes. For a delicious crust on your smoked steak, remove the steak from the smoker 15° below your desired doneness and sear over direct heat for 1 to 2 minutes per side. 4. Rest 10-15 Minutes Most steaks only require 5 minutes of rest time. King Cut steaks are much larger than your typical steak and will need to rest 10-15 minutes to allow the juices to redistribute. Place the smoked steak on a cutting board and tent with foil to rest. Once rested, slice against the grain and enjoy! Chef Tip: Have leftovers? Slice up the smoked steak the next day and make incredible steak sandwiches or add to your favorite salad mix. FAQ’s What type of wood should I use in my smoker? Different types of wood impart different flavors into your smoked meat. The wood you choose for smoking is a personal preference. Here are the flavor profiles for the most popular types of smoking wood for beef: Mesquite wood: strong and earthy Hickory wood: savory and hearty Oak wood: medium smoky flavor Can I use my grill as a smoker? No smoker? No problem. Fire up your grill, grab your favorite wood chips and learn how to turn your grill into a smoker. Smoked Ancho Chile Rubbed 72 oz. Top Sirloin How to smoke a King Cut top sirloin steak 1 72 oz. Omaha Steaks Top Sirloin (Thawed)Ancho Chile Rub2 tablespoons ancho chile powder1 tablespoon cumin1 tablespoon smoked paprika1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon black pepper3 tablespoons kosher salt Combine all ingredients in a bowl.Remove sirloin from packaging and pat dry with paper towels. Season generously on all sides with rub. Place sirloin on a wire rack in refrigerator for 12-24 hours.Remove sirloin from refrigerator 1 hour prior to placing in smoker.Preheat smoker to 250°F. Clean and lightly oil smoker grates.Place sirloin in smoker. Smoke for 1 and 1/2 - 2 hours, until sirloin reaches 125°F for rare and 135°F for medium.Remove from smoker, let rest for 10 minutes, then carve and serve with your favorite sauce. Main CourseAmericansmoked steak Smoked King Cut T-Bone How to smoke a 48 oz. King Cut T-Bone 1 48 oz. King Cut T-Bone Steak3 tablespoons Omaha Steaks Salt and Pepper Seasoning Thaw your 48 oz. King Cut T-Bone in the refrigerator for 48 to 72 hours. 18 to 24 hours in advance of your smoking session, dry brine the T-bone by rubbing it down with 3 tablespoons of the seasoning of your choice. We recommend using OmahaSteaks Salt and Pepper Seasoning.Arrange hot coals evenly on the bottom of your smoker grate. Add wood chunks to the coals and allow the smoke to start for 10 minutes. Next, place a drip pan with water under the rack. Then, place the cooking grate over the coals and place the T-bone on the cooking grate, centered over the drip pan or empty space.Cover the smoker with the lid. Adjust your air vents so the smoker maintains a temperature of 250°F. For a medium rare 48 oz. T-bone, the smoking process should take 1 hour to 1 hour and 15 minutes depending on your smoker temperature maintenance. Verify temperature using your kitchen thermometer. You can finish the exterior of the steak over direct heat for 1 to 2 minutes per side for a delicious crust. Allow the steak to rest for 15 minutes after cooking before carving and serving. Main CourseAmericanSteak, t-bone, smoking steak More Articles: The Butcher’s Guide: What is a T-bone? 5 epic steaks you need to try How to sear roast thick steaks Our biggest steaks ever. By far. You’ve never seen a steak like this!

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