Kitchen & Cooking Tips, Recipes

How to Smoke a Steak

Last updated on May 22, 2025
Kayla Nelson

Smoking steak is a straightforward process that rewards a little patience with exceptional flavor. While it takes more time than grilling or searing in a cast iron pan, the deep, smoky character it imparts is well worth the wait. With the right cut and technique, smoking transforms a good steak into an unforgettable experience. In this guide, we’ll walk you through everything from selecting your cut and seasoning properly to determining the ideal smoking duration and executing a flawless reverse sear to finish.

Step-by-Step Guide to Smoking Steak

If you're looking to elevate your steak game, smoking is a technique that transforms an already great cut into something truly unforgettable. While it takes a bit more time than just searing on a cast iron pan or grilling over open flames, the depth of flavor you get from smoking is unmatched. This slow, deliberate process brings a rich, wood-fired character to its savory profile. Whether you're working with a thick-cut ribeye or something leaner like flank or skirt steak, the infusion of smoke combined with a final reverse sear creates an ideal crust-to-center contrast of smoky, charred edges with a perfectly juicy, tender interior.

Cooked ribeye steak on a plate
  1. Select your cut of steak. Begin with a steak at least 1 to 1 1/2 inches thick. Ribeyes are a top choice due to their marbling and flavor, but this method works beautifully with other cuts like tri-tip, New York strip, top sirloin, flank, or skirt steak.
  2. Dry and season the steak. Pat the steak completely dry with paper towels. Season generously with kosher salt and black pepper. A simple seasoning is all you need and it allows the smoke flavor to shine. For best results, dry brine the steak by placing it uncovered in the refrigerator overnight. This enhances the steak’s flavor while also helping create a better crust during searing.
  3. Select your smoking wood. Opt for bold-flavored hardwoods like hickory, mesquite, or oak. These woods impart a robust smokiness that pairs perfectly with the richness of the steak.
  4. Preheat the smoker. Set your smoker to 225 degrees Fahrenheit. Allow it to fully preheat to ensure even cooking and clean smoke.
  5. Smoke the steak. Place your steak directly on the grates of the smoker. Close the lid and smoke until the internal temperature reaches 10 degrees below your target doneness. For medium-rare, remove at 115 degrees Fahrenheit; for medium, remove at 125 degrees Fahrenheit. This typically takes 45 to 60 minutes, but it's a good practice to begin checking the steak with a meat thermometer after 20 minutes to monitor its progress and avoid overcooking.
  6. Preheat for the sear. While the steak finishes smoking, preheat a cast iron skillet over high heat or bring your grill up to 450 degrees Fahrenheit. If you’re using a pellet grill and plan to sear in the same unit, take the steak out of the smoker while preheating to the higher temperature.
  7. Reverse sear the steak. Transfer the steak to the hot cast iron or grill and sear for 2 to 3 minutes per side until a deep brown crust forms and it reaches the desired doneness.
  8. Rest the steak and serve. Let the steak rest for about 10 minutes after searing to allow the juices to redistribute. Serve with an additional sprinkle of salt or a pat of herb butter for an extra layer of flavor.

How Long to Smoke Steak

The time it takes to smoke a steak can vary, typically ranging from 45 to 60 minutes, depending on several key factors like the cut of steak, its thickness, and your desired level of doneness. Thicker cuts will naturally take longer to cook than thinner steaks. Likewise, a steak with more marbling may take more time than a leaner cut. For a medium-rare finish (125 to 130 degrees Fahrenheit), most steaks will need to smoke for around 45 minutes at 225 degrees Fahrenheit, while medium or well-done steaks can take closer to an hour. Because smoking is a low-and-slow process influenced by variables like smoker consistency and outdoor temperature, always use a meat thermometer to monitor doneness rather than relying solely on time.

Best Steak to Smoke

For optimal results when smoking steak, choose steak cuts with abundant marbling and connective tissue that tenderizes during the slow cooking process. Look for steaks at least 1 inch thick to ensure they stand up to the low-and-slow smoking method. Here are some of the top steak cuts perfect for smoking:

  • Ribeye steak: Richly marbled and tender, ribeye develops a deep, smoky flavor and stays juicy when smoked. It's ideal for reverse searing after reaching the desired internal temp.
  • Tri-tip steak: Leaner but still full of flavor, tri-tip absorbs smoke well and stays tender when cooked to medium-rare. Tri-tip roast is also ideal for smoking, but you will need to increase the smoking time to accommodate its larger size.
  • New York strip steak: Strip steak has a firmer texture with a pronounced beef flavor and a good fat cap that benefits from slow smoking. It delivers a perfect balance between juicy and savory with a satisfying chew.
  • Top sirloin steak: This cut is a more affordable option to strip steak with moderate marbling and a meaty flavor. Smoking enhances its beefy character and tenderness.
  • Flank or skirt steak: These thinner cuts aren’t traditional for smoking but can be briefly smoked for added flavor before a quick sear. Opt for a marinade instead of a dry brine. They are best served medium-rare and sliced thin against the grain.
  • Chuck eye steak: Sometimes called the “poor man’s ribeye,” this cut is flavorful and well-marbled. It benefits from a slightly longer smoking time to break down its connective tissue.
  • Picanha (coulotte): A favorite in Brazilian BBQ, this cut has a fat cap that renders beautifully when smoked. It’s beefy, tender, and especially flavorful when smoked whole.

What Type of Smoker Should I Use?

Chef cooking steak on a pellet grill

Whether you own a pellet grill or a classic offset smoker, both types of smokers can yield exceptional outcomes. However, each offers distinct benefits based on your preferred cooking techniques and equipment. Pellet grills are incredibly convenient and user-friendly, making it easy to smoke low and slow, then crank up the heat for a reverse sear, all in the same unit. This streamlines the cooking process and eliminates the need for additional equipment like a cast iron skillet or separate grill. Just be sure to remove the steaks from the grill while it comes up to searing temperature, so they don’t overcook during the transition.

On the other hand, a traditional offset smoker offers a more hands-on, old-school approach to smoking. These smokers burn wood or charcoal in a firebox and channel smoke into the cooking chamber, delivering that classic, robust smoke flavor many purists prefer. Although offset smokers require more effort to maintain steady heat and airflow, they offer excellent control over smoke intensity, helping to avoid over-smoking your steak. Because they’re designed solely for smoking, you’ll need to finish your steak on a separate high-heat surface like a gas grill or cast iron pan for the reverse sear.

While grilling steak is faster and more convenient, smoking offers a gourmet upgrade. Smoking imparts a deep, wood-fired flavor that grilling can’t fully replicate, as the slow cooking process allows the meat to absorb subtle, smoky notes. It also promotes a more even cook, reducing the chance of overcooking the exterior before the inside is ready, a common issue with high-heat grilling. When paired with a reverse sear, smoking achieves a perfectly cooked interior with a beautifully caramelized crust.

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