Smoking Beef Steak

Step-by-Step Instructions

1. 1Remove steak from refrigerator and let come to room temperature (45 minutes)
2. 2Season generously with coarse salt, black pepper, and garlic powder
3. 3Preheat smoker to 225°F / 105°C using oak or hickory wood chips
4. 4Place steak on smoker grates away from direct heat
5. 5Smoke for 45-60 minutes until internal temp reaches 115°F / 45°C
6. 6Remove steak and increase smoker temperature to 450°F / 230°C
7. 7Sear steak 2-3 minutes per side for crust formation
8. 8Remove when internal temp reaches 130°F / 55°C for medium-rare
9. 9Let rest 10 minutes before slicing

Expert Tips for Smoking

• 💡Use a two-zone setup for better temperature control
• 💡Wood choice affects flavor - oak for mild, hickory for stronger
• 💡Monitor internal temperature closely to avoid overcooking
• 💡The reverse sear method ensures perfect doneness throughout

Beef Steak Temperature Guide

Beef Steak Safety Guidelines

Important food safety practices when handling and cooking beef steak.