Best Smoked Steak and Beef Recipes

Best Smoking Steak and Beef Recipes to Try this Weekend (Or Tonight!)

Do you want to research the best smoking steak recipes? We have 10 of the best smoking recipes for steak and beef right here for you in this smoker recipes roundup.

Steak is always a popular meat to smoke but these recipes could seriously level up your smoked steak game. 

7 May 2022
7 May 2022
Best Smoking Steak and Beef Recipes – Beef Cuts Infographic

1 Reverse Seared Ribeye Steak

When you grill steak the best approach is usually to sear it first, then finish it off in the oven. 

When you want to impart smoke flavour into your steak it pays to smoke it first and then sear it. 

This is what the reverse sear method is all about – smoke the steak, then sear the steak at a higher heat at the end. This allows you to have all that smoky flavour but at the same time a lovely crust from the reverse sear.

Try out this great article on how to reverse sear steak.

2 Smoking Beef Short Ribs

Beef short ribs are delicious especially when smoked. They are also much more flavoursome and meaty than pork ribs. 

This great smoked beef recipe will help you find out how to get a lovely dark bark on your beef ribs and the best dry rub for beef ribs!

3 Smoking Beef Chuck Roast

A lot of people think of smoking and pulling pork but this smoker recipe for pulled beef is well worth a try.

Pulled pork is always delicious, but smoking and pulling a chuck roast is tasty, beefy, and fully meaty.

Give it a go and see what you think!

4 How to Smoke Steak on Pit Boss

This informative article tells you everything you need to know about smoking steak on a Pit Boss Pellet Smoker.

Obviously you can use whatever grill you have, but this one is for Pit Boss aficionados in particular. 

5 Traeger Smoked T-Bone Steak

Have a Traeger Grill? 

No problem – try out this informative article by Traeger themselves on how to smoke T Bone steaks.

Medium rare smoked T Bone steaks are hard to beat!

6 Smoking Beef Cheeks

Beef cheeks are often underrated, but they are perfect cuts of meat to smoke slow and low. They are also cheap and really tasty.

Try out this full guide and walkthrough to learn how to smoke beef cheeks. You won’t be disappointed in the least!

7 Smoked Tomahawk Steak

Although the Tomahawk steak cut is basically a large ribeye with the bone still attached, it really looks the part and can be a fantastic centrepiece at any BBQ occasion.

Have a look at our ’10 Best Tomahawk Steak Recipes to Try at Home,’ to give you plenty of ideas about preparing and smoking tomahawk steak. (https://bbqsmokergrill.org/smoked-tomahawk-steak/)

8 Smoked Tri Tip Steak Recipe

The Tri Tip cut is from the bottom sirloin where different muscles meet to allow for a 3 point cut – which is why it’s called Tri Tip.

The texture is a bit like roast beef but it isn’t quite as tender.

It’s quite a lean cut of meat, and doesn’t take too long to smoke, compared to brisket for example.

Well worth a good smoke!

9 Smoked Bottom Round Roast Recipe

The bottom round roast is cut from the hindquarters and rump of the cow, at the upper leg. It is a cheap and lean cut often used for a pot roast.

It’s perfect for smoking slow and low for maximum juiciness and taste.

10 Smoking Recipe for Beef Brisket

We wanted to finish this roundup with the big one – beef brisket. No article about smoking beef could possibly leave it out.

Be warned though it is one of the hardest meats to smoke. There’s a lot to pay attention to so you can make sure you get that delicious bark on the outside and a moist, juicy inside. It will also take around 10-12 hours, depending on the brisket size.

All the work, time and prep is totally worth it! You’ve got this. 

FAQ’s About Smoking Steak & Beef

Does Smoking Steak Make it Tender?

Yes, smoking meat low and slow makes it more moist and tender than cooking it more quickly at higher temperatures. The fat renders down slowly and the bark that forms around the meat helps keep the juice locked inside for a tender result.

What Wood for Smoking Steak?

There are a few things to consider when pairing wood with steaks or beef in general. Beef has a big, bold meaty flavour and so it can handle the stronger smoke flavours such as hickory or mesquite.

These are woods that could potentially overpower chicken, pork or fish. That being said, you may want a milder and sweeter smoke flavour in your beef, in which case pecan and maple are also good options.

Can You Smoke Steak with Apple Wood?

Yes you certainly can smoke steak with a mild, fruit wood such as apple. Keep in mind that apple wood imparts a sweet and mild smoke flavour. If you want a stronger smoke flavour try mesquite or hickory woods for smoking. https://bbqsmokergrill.org/woods-for-smoking/

Is Smoking Steak Good?

It certainly is good! Smoking any meat enhances the taste and steak is definitely no exception.

How Long to Smoke Steak at 225?

At 225°F it will take around 45 minutes to 1 hour to smoke a 2 pound steak. 

Always make sure you smoke to internal temperature:

  • 115°F for Rare
  • 125°F for Medium Rare
  • 135°F for Medium
  • 145°F for Medium Well
  • 155°F for Well Done

Factor in 30 minutes smoking time per pound of meat. 

Smoking Steak From Frozen

While you can smoke steak from frozen it will obviously add at least an hour of smoking time. Frozen steak will also lower the temperature in your smoker initially, until the meat begins to thaw. Once it has thawed the steak will smoke and cook normally.

It’s probably just easier to leave the steak to defrost in the fridge the night before!

How to Season a Steak?

Season your steak using 1 teaspoon of coarse salt per pound (0.45kg) of meat. To really impart salt into the beef, dry brine it in the fridge overnight before smoking the next day. 

If you want to add a dry spice rub do it just before you put the meat in the smoker.

Perfect side dishes for Smoking Beef

Happy smoking!

2 thoughts on “<strong>Best Smoking Steak and Beef Recipes to Try this Weekend (Or Tonight!)</strong>”

  1. You should put how to smoke Garlic on this page.
    I do mine by cutting of the top of each clove, putting them in cup of 6×6 Tinfoil, i wrap them up, leaving the tops exposed. Then I add some Olive oil, some Italian seasoning. Then they go on my smoker ( I do about 15 of these at a time) at 245 degrees, full smoke, I usually use a mix of Hickory and Apple wood for the smoke, then let them for 1:20 to 1:30 hours, until I can run a toothpick, with no resistance in a few cloves

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