How to Smoke Steak

Smoking isn’t just for ribs and brisket – it enhances steak flavor using the same power and chemistry of wood smoke and gradual cooking. The basics of smoking are simple: cooking at a low temperature and slow pace while allowing smoke to penetrate the meat, creates new and delicious smoked flavor you won’t get with any other cooking method. And you don’t need a fancy pellet smoker or hours of time to smoke a steak! We’ll walk you through the basics of how to smoke a juicy, flavor-packed steak on a smoker or grill.

Tools You’ll Need to Smoke a Steak:

• Smoker or Grill
• Wood Chips
• Thick Cut Steak – at least 1 1/2” thick
• Steak Seasoning
• Spatula
• Meat Thermometer
• Smoker Box or Aluminum Foil (if using grill)

How to Smoke a Steak

Unlike other smoked meat favorites, you don’t have to dedicate 10-12 hours to smoke a steak. In an hour or less, you can enjoy the glorious mouthwatering flavors of smoked meat.

Step 1: Prepare the Steaks

Select a steak that is at least 1 1/2” thick for best results. Omaha Steaks Porterhouse, T-Bone, or KING CUT™ Steaks are great for smoking because they’re very thick and won’t dry out during the longer smoking process. Completely thaw your steak, pat dry, and season with salt and pepper or Omaha Steaks Seasoning. If desired, dry brine or marinate your steak for a juicier result. If your steak is smaller than 1.5 lbs., it’s recommended to marinate it overnight to avoid drying out the meat during the smoking process.

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Step 2: Create Smoke

Prepare your smoker for 230–250-degree Fahrenheit cooking. If your smoker has a water pan, make sure that it’s full so the atmosphere inside isn’t too dry.

Don’t Have a Smoker? Turn Your Grill Into One.

If you’re using a gas or charcoal grill to smoke your steak, convert it into a smoker using a smoker box or aluminum foil and wood chips to create a smoke bomb. Simply soak wood chips for 10 minutes – damp wood chips help reduce flare-up on the grill. Then place in a smoker box or make your own. Lay the damp wood chips flat on a sheet of aluminum foil and fold tightly. Poke a few holes in the top of the packet with a fork to create good, moderated airflow and allow the smoke to get out.

To create smoke, light only one side of grill to create a direct and indirect heat source. Place the foil packet directly above the burner or flame.  Once you start to get a trickle of wood smoke from your packet, grill your steak indirectly and at a lower heat than usual (around 200-250°F) to allow the smoke enough time to saturate the meat.

Step 3: Smoke to Desired Doneness

Once your smoker has come to temperature, place steaks directly on the grill grate. For cook time the general rule is that for every 1.5 pounds of meat, an hour of smoking is necessary; however, the real determinant is the temperature.

Remove steaks from the smoker at 5 degrees below desired internal temperature. For a rare steak, remove at 115°F. For medium-rare, remove at 125°F internal temperature. Use our steak temperature guide to cook to your desired doneness.

• Rare: 120°-130°F
• Medium-rare: 130°-140°F (preferred)
• Medium: 140°-150°F
• Medium-well: 150°-160°F
• Well-done: 160°F+ 

Step 4: Crank up the Heat and Sear

A delicious steak has a great crust. Remove your steaks at 5 degrees below your desired final temperature and crank up your smoker or grill to high heat. Sear your steak over direct heat for 1 to 2 minutes per side for a delicious crust and to enhance the smoke flavor.

Step 5: Rest

Rest your steak 5-10 minutes to allow the juices to redistribute. Slice and enjoy!

FAQ’s about Smoking Meat:

Which Types of Food Can Be Smoked?

The most popular cuts of meat to smoke are brisket, ribs, pork shoulder, or turkey (all typically large in size) but virtually any meat can be smoked including salmon, steak, hamburgers, hotdogs, chicken, trout, shrimp, and many more. Smoking isn’t limited to meat either; vegetables and cheese are also delicious when smoked.

What are the Different Types of Wood for Smoking?

Here are the flavor profiles of common types of wood.

• Pecan: Rich & nutty
• Hickory: Savory & sweet
• Mesquite: Intense & unique
• Fruit: Mild & sweet
• Oak: Classic & mild

What’s the Best Wood to Use to Smoke Steak?

Wood chips are available at most grocery stores – choose apple, hickory, red oak, or maple wood chips for great smoky flavor. We prefer a 50/50 blend of sweet and savory woods. Apple and hickory is a great combination for beginners to try.

What’s Better for Smoking: Wood Chips, Pellets, Chunks, or Bricks?

Wood chips, pellets, chunks, and bricks will all provide the signature smoke flavor, however there are key differences.

• Wood Chips – These small slivers of wood are the easiest to use and great for beginners. They burn hot and take more attention to ensure the smoke lasts the entire cook. They’re readily available at most grocery stores in a variety of wood types.
• Wood Pellets – Compressed and concentrated wood pellets smoke very quickly and give off a little moisture. These are best used with dedicated pellet grills or smokers.
• Wood Chunks – Larger pieces of wood will take longer to smolder, but the slower burning wood should last your entire cook.
• Wood Bricks – These are compressed and go directly into your grates – no box needed.

Smoked Steak Recipes

• Smoked Ancho Chile Rubbed 72 oz. Sirloin
• Smoked Tomahawk Steak