A amazing way to elevate your steak game is by smoking it to perfection. This recipe will guide you through creating a juicy, flavorful steak with a smoky twist that’s sure to impress at your next barbecue.
Why This Recipe Works
- The low and slow smoking process infuses the steak with a deep, smoky flavor that’s unmatched by traditional cooking methods.
- Using a simple rub enhances the natural flavors of the meat without overpowering it.
- Resting the steak after smoking ensures that every bite is as juicy as possible.
Ingredients
- 2 lbs of ribeye steak (1.5 inches thick)
- 2 tbsp of coarse sea salt
- 1 tbsp of freshly ground black pepper
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1/2 cup of wood chips (hickory or mesquite recommended)
Equipment Needed
- Smoker
- Meat thermometer
- Wood chip soak container
- Tongs
- Aluminum foil
Instructions
Prepare Your Steak
Start by patting your steak dry with paper towels to ensure the rub sticks properly. Combine the salt, pepper, garlic powder, and onion powder in a small bowl. Generously apply the rub to all sides of the steak, pressing gently to adhere. Let the steak sit at room temperature for about 30 minutes to allow the flavors to penetrate.
Preheat Your Smoker
While your steak is resting, preheat your smoker to 225°F. Soak your wood chips in water for at least 30 minutes before adding them to the smoker to ensure they produce plenty of smoke without burning up too quickly.
Smoke the Steak
Place the steak directly on the smoker rack. Insert a meat thermometer into the thickest part of the steak. Smoke the steak until it reaches an internal temperature of 120°F for medium-rare, about 1.5 to 2 hours. Remember, patience is key to achieving that perfect smoky flavor.
Rest the Steak
Once the steak reaches the desired temperature, remove it from the smoker and loosely tent it with aluminum foil. Let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, ensuring every bite is moist and flavorful.
Serve and Enjoy
Slice the steak against the grain to maximize tenderness. Serve immediately with your favorite sides and enjoy the smoky, savory goodness.
Tips and Tricks
- For an even smokier flavor, consider using a mix of wood chips. Applewood can add a sweet note, while oak provides a more robust smoke.
- If you’re short on time, you can increase the smoker temperature to 250°F, but keep a close eye on the internal temperature to avoid overcooking.
- Letting the steak come to room temperature before smoking ensures more even cooking throughout.
Recipe Variations
- Try using different cuts of steak, such as a brisket or a tomahawk, for a unique twist on this recipe.
- Experiment with different rubs, including coffee or chili-based blends, to customize the flavor profile.
- For a spicy kick, add a tablespoon of cayenne pepper to your rub mixture.
Frequently Asked Questions
Can I use a gas grill instead of a smoker?
Yes, you can mimic a smoker by using a gas grill. Simply place the soaked wood chips in a smoker box or a foil pouch with holes poked in the top, and place it under the grill grates on one side of the grill. Cook the steak on the opposite side for indirect heat.
How do I know when the steak is done?
The most accurate way to determine doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 120°F before resting. The steak will continue to cook slightly while resting, reaching the perfect medium-rare temperature of 130°F.
Can I marinate the steak before smoking?
While this recipe uses a dry rub, you can certainly marinate the steak beforehand for added flavor. Just be sure to pat the steak dry before applying the rub to ensure it sticks properly.
Summary
This steak smoker recipe is a foolproof way to achieve a perfectly smoked steak with deep, smoky flavors and juicy tenderness. Whether you’re a smoking novice or a seasoned pro, this recipe is sure to become a staple in your barbecue repertoire.