Description
Smoking steak on a pellet smoker is a great way to cook the most delicious steaks you’ve ever eaten. Keep the seasonings simple with Kosher salt and pepper since the smoke will do the magic for you.
Ingredients
Scale
Equipment Needed
- Aluminum foil
- Cutting board
- Meat thermometer
- Pellet smoker
- Sharp knife
- Wood pellets
Steak Ingredients
- 4 1 1/2-inch steaks (Ribeye, Tenderloin, and New York Strip)
- Cracked black pepper
- Kosher salt
Instructions
- Preheat the smoker to 225°F and add the wood pellets of your choice. Allow it to preheat for at least 15 minutes.
- Pat your steaks dry with paper towels on both sides. Then, season liberally with black pepper and kosher salt.
- Put the steaks on the preheated smoker directly on the grill grates. Place your cast-iron skillet on the grill grates next to the steaks, and close the lid.
- Smoke the steaks until their internal temperature is within 10 degrees of your desired final temperature.
- Pull the steaks off the smoker and place them on aluminum foil. Pull the warm cast-iron skillet out of the smoker, and place it on the stovetop on high heat.
- Coat the bottom of the skillet with a high smoke point oil such as Avocado oil. Put the steaks in the skillet pan to sear them for around two mins per side.
- Continue to cook steak until the desired internal temperature is reached. Your steaks are done once the internal temperature reaches 125°F (rare); 135°F (medium-rare); 145°F (medium); 155°F (medium well); or 165°F (well done).
- Remove your steak from the heat and let them rest for 5 to 10 minutes. Enjoy!
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 steak
- Calories: 470
- Sugar: 0g
- Sodium: 118mg
- Fat: 32g
- Saturated Fat: 14g
- Carbohydrates: 0g
- Protein: 45g
- Cholesterol: 138mg