If you\u2019ve never smoked a thick steak before, here\u2019s 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.<\/p>\n
How to Smoke a Thick Steak<\/strong><\/h2>\nOmaha Steaks King Cut Steaks<\/a> 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.<\/p>\n1. Thaw<\/strong><\/h3>\nA large piece of meat takes a long time to thaw, there\u2019s no way around it. Completely defrost your King Cut steak in the refrigerator for 48 to 72 hours.<\/p>\n
2. Dry Rub<\/strong><\/h3>\nEnhance 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.<\/p>\n
Keep it simple by rubbing the steak with 3 tablespoons of the seasoning of your choice. We recommend Omaha Steaks Salt and Pepper Seasoning<\/a>. For a flavor explosion that enhances the natural smoke flavors and adds a touch of spiciness, try our Ancho Chile rub recipe below.<\/p>\nPlace 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.<\/p>\n
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[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2017\/05\/Smoking-a-thick-King-Cut-steak.jpg” alt=”How to Smoke a Thick Steak” title_text=”Smoking a thick King Cut steak” _builder_version=”4.17.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.17.3″ global_colors_info=”{}”]<\/p>\n
3. Smoke at 250\u00b0F <\/strong><\/h3>\nPreheat your smoker to 250\u00b0F. 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\u00b0F 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<\/a> for estimated cooking times. Refer to our steak doneness guide and temperature chart<\/a> to cook to your preferred doneness.<\/p>\n\n- Rare: 115\u00b0-130\u00b0F<\/li>\n
- Medium-rare: 130\u00b0-140\u00b0F (preferred)<\/li>\n
- Medium: 140\u00b0-150\u00b0F<\/li>\n
- Medium-well: 150\u00b0-160\u00b0F<\/li>\n
- Well-done: 160\u00b0F+\u00a0<\/strong><\/li>\n<\/ul>\n
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\u00b0 below your desired doneness and sear over direct heat for 1 to 2 minutes per side.<\/p>\n
4. Rest 10-15 Minutes<\/strong><\/h3>\nMost 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!<\/p>\n
Chef Tip: Have leftovers? Slice up the smoked steak the next day and make incredible steak sandwiches or add to your favorite salad mix.<\/em><\/p>\nFAQ\u2019s<\/strong><\/h4>\nWhat type of wood should I use in my smoker?<\/strong>\u00a0<\/strong><\/h5>\nDifferent 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:<\/p>\n
\n- Mesquite wood: strong and earthy<\/li>\n
- Hickory wood: savory and hearty<\/li>\n
- Oak wood: medium smoky flavor<\/li>\n<\/ul>\n
Can I use my grill as a smoker?<\/strong><\/h5>\nNo smoker? No problem. Fire up your grill, grab your favorite wood chips and learn how to turn your grill into a smoker<\/a>.<\/p>\n
1. Thaw<\/strong><\/h3>\nA large piece of meat takes a long time to thaw, there\u2019s no way around it. Completely defrost your King Cut steak in the refrigerator for 48 to 72 hours.<\/p>\n
2. Dry Rub<\/strong><\/h3>\nEnhance 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.<\/p>\n
Keep it simple by rubbing the steak with 3 tablespoons of the seasoning of your choice. We recommend Omaha Steaks Salt and Pepper Seasoning<\/a>. For a flavor explosion that enhances the natural smoke flavors and adds a touch of spiciness, try our Ancho Chile rub recipe below.<\/p>\nPlace 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.<\/p>\n
<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2017\/05\/Smoking-a-thick-King-Cut-steak.jpg” alt=”How to Smoke a Thick Steak” title_text=”Smoking a thick King Cut steak” _builder_version=”4.17.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.17.3″ global_colors_info=”{}”]<\/p>\n
3. Smoke at 250\u00b0F <\/strong><\/h3>\nPreheat your smoker to 250\u00b0F. 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\u00b0F 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<\/a> for estimated cooking times. Refer to our steak doneness guide and temperature chart<\/a> to cook to your preferred doneness.<\/p>\n\n- Rare: 115\u00b0-130\u00b0F<\/li>\n
- Medium-rare: 130\u00b0-140\u00b0F (preferred)<\/li>\n
- Medium: 140\u00b0-150\u00b0F<\/li>\n
- Medium-well: 150\u00b0-160\u00b0F<\/li>\n
- Well-done: 160\u00b0F+\u00a0<\/strong><\/li>\n<\/ul>\n
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\u00b0 below your desired doneness and sear over direct heat for 1 to 2 minutes per side.<\/p>\n
4. Rest 10-15 Minutes<\/strong><\/h3>\nMost 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!<\/p>\n
Chef Tip: Have leftovers? Slice up the smoked steak the next day and make incredible steak sandwiches or add to your favorite salad mix.<\/em><\/p>\nFAQ\u2019s<\/strong><\/h4>\nWhat type of wood should I use in my smoker?<\/strong>\u00a0<\/strong><\/h5>\nDifferent 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:<\/p>\n
\n- Mesquite wood: strong and earthy<\/li>\n
- Hickory wood: savory and hearty<\/li>\n
- Oak wood: medium smoky flavor<\/li>\n<\/ul>\n
Can I use my grill as a smoker?<\/strong><\/h5>\nNo smoker? No problem. Fire up your grill, grab your favorite wood chips and learn how to turn your grill into a smoker<\/a>.<\/p>\n
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.<\/p>\n
Keep it simple by rubbing the steak with 3 tablespoons of the seasoning of your choice. We recommend Omaha Steaks Salt and Pepper Seasoning<\/a>. For a flavor explosion that enhances the natural smoke flavors and adds a touch of spiciness, try our Ancho Chile rub recipe below.<\/p>\n 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.<\/p>\n <\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2017\/05\/Smoking-a-thick-King-Cut-steak.jpg” alt=”How to Smoke a Thick Steak” title_text=”Smoking a thick King Cut steak” _builder_version=”4.17.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.17.3″ global_colors_info=”{}”]<\/p>\n Preheat your smoker to 250\u00b0F. 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\u00b0F 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<\/a> for estimated cooking times. Refer to our steak doneness guide and temperature chart<\/a> to cook to your preferred doneness.<\/p>\n 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\u00b0 below your desired doneness and sear over direct heat for 1 to 2 minutes per side.<\/p>\n 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!<\/p>\n Chef Tip: Have leftovers? Slice up the smoked steak the next day and make incredible steak sandwiches or add to your favorite salad mix.<\/em><\/p>\n 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:<\/p>\n No smoker? No problem. Fire up your grill, grab your favorite wood chips and learn how to turn your grill into a smoker<\/a>.<\/p>\n3. Smoke at 250\u00b0F <\/strong><\/h3>\n
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4. Rest 10-15 Minutes<\/strong><\/h3>\n
FAQ\u2019s<\/strong><\/h4>\n
What type of wood should I use in my smoker?<\/strong>\u00a0<\/strong><\/h5>\n
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Can I use my grill as a smoker?<\/strong><\/h5>\n
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