These smoked steaks are marinated in a flavorful wet rub, then cooked low and slow on the pellet grill. Finish with a quick reverse sear to achieve the perfect crust, and they're ready to serve.
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Smoking steaks on a pellet grill is an easy way to get perfectly cooked steaks no matter the occasion, from intimate dinners to backyard barbecues.
For a different flavor, try marinating your steaks with this delicious Coca Cola Steak Marinade instead.
Why You'll Love This Recipe
- Flavorful: The slow-cooked juicy steaks have a rich, smoky flavor.
- Tender: Smoking results in exceptional tenderness, breaking down tough connective tissues.
- Juicy: The low heat and slow cooking keep the meat moist and prevent it from drying out.
- Easy to Make: Marinate the steaks in a wet rub, set the temperature, and let the pellet grill do the rest.
Smoked Steak on Pellet Grill Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- Steak: I used a T-bone steak, but you could also use other cuts like New York Strip, Porterhouse steak, Top Sirloin, or Rib-eye. For best results, choose a cut about 1 inch thick. Check out Best Steaks For Smoking below.
- Wet Rub: This contains soy sauce, Worcestershire sauce, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and turmeric. Feel free to use your favorite seasonings or steak rub.
How To Smoke a Steak on a Pellet Grill
For more detailed instructions with measurements, jump to the recipe card.
Step 1
Make the Wet Rub: In a medium bowl, combine soy sauce, Worcestershire sauce, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and turmeric.
Step 2
Marinate the Steaks: Place the steaks in a large container or Ziploc bag. Pour the wet rub over the steaks, ensuring they are well-coated. Cover and refrigerate for 2-6 hours.
Step 3
Smoke the Steaks: Preheat your pellet grill to 225 degrees F. Do not rinse off the marinade. Place the steaks directly on the grill grates. Smoke for 30 minutes, then flip them over. Insert a digital meat thermometer into the thickest part of the meat. Smoke until the internal temperature reaches your desired level of doneness. (See guidelines below).
Step 4
Reverse Sear: Remove the steak from the grill and cover it with foil to keep it warm. Increase your grill's heat to 400-450 degrees F, or use a high-heat cast-iron skillet. Sear the steak for 1-2 minutes per side to create a caramelized crust. Serve with fresh basil chimichurri sauce.
Steak Internal Temperature Guidelines
- Rare is 120 degrees F.
- Medium rare is 130-135 degrees F.
- Medium is 135-140 degrees F.
- Medium well is 145-155 degrees F.
- Well done is 155 degrees F.
*As a reference, my steaks reached an internal temperature of 145 degrees F after one hour. For rare, medium rare, or medium steaks, start checking the internal temperature after 30-40 minutes.
Best Steaks For Smoking
- Ribeye Steak: Known for its marbling, ribeye is perfect for smoking.
- Striploin (New York Strip) Steak: This steak has excellent flavor and tenderness.
- Filet Mignon: This cut has unparalleled tenderness.
- Porterhouse Steak: A mix of tenderloin and striploin.
- T-Bone Steak: Similar to porterhouse but with smaller proportions of tenderloin and striploin.
- Tomahawk Steak: This impressive ribeye has an elongated bone.
- Flat Iron Steak: A tender, well-marbled cut.
Serving Suggestions
Salads: Creamy Potato Salad, Creamy Bacon Ranch Pasta Salad, Hawaiian Macaroni Salad, Old-Fashioned Cucumber Salad, and Greek Cucumber Salad.
Heartier Options: Smoked Baked Potatoes, Smoked Baked Beans, or Smoked Mac and Cheese.
Corn on the Cob: Grilled Mexican Street Corn (Elote), Smoked Corn on the Cob, or Smoked Corn on the Cob in Foil.
Top Tips
- Let the steak come to room temperature while you're preheating the grill.
- Don't open the lid too often so you can maintain a consistent temperature.
- Use a reliable digital meat thermometer to cook by temperature, not by time. (I love the Thermapen ONE) - (paid link).
- The cooking time will depend on your preferred level of doneness, the thickness of the steak, and the type of steak you're using.
Smoked Steak FAQs
I like to use oak, hickory, applewood, cherry wood, mesquite, and pecan.
The length of time depends on the thickness of the cut and your desired level of doneness. Cook until it reaches your desired internal temperature.
A meat thermometer is essential for determining doneness. For a medium-rare finish, aim for an internal temperature of 135°F; for medium, 140°F.
The reverse sear method involves smoking the steak at a low temperature first to cook it evenly, and then finishing it with a high-temperature sear to create a delicious crust.
Yes, you can smoke steaks on both gas and charcoal grills using wood chips. For gas grills, create indirect heat by turning off burners under the steak. For charcoal grills, arrange the coals to one side and place the steaks on the opposite side for indirect cooking.
More Smoker Recipes To Try
Explore more steak recipes with my Traeger Smoked Steak with Texas Roadhouse Steak Seasoning and Wagyu Steak.
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- Jeri
Recipe
Smoked Steaks on Pellet Grill
Ingredients
- 3 T-bone steaks
Wet Rub Ingredients (Marinade)
- ½ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons brown sugar
- 1 teaspoon black pepper
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon turmeric
Instructions
- Pat the steaks dry with a paper towel.
- Make the marinade by mixing together soy sauce, Worcestershire sauce, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and turmeric in a medium-sized bowl.
- Place the steaks in a large container or Ziploc bag and pour the marinade over them, ensuring they are well-coated. Marinate in the refrigerator for 2-6 hours.
- Remove the steaks from the fridge and let them sit at room temperature while preheating the grill to 225°F.
- Place the steaks directly on the grill grates and smoke them for 30 minutes. Then, flip them over and insert a meat thermometer into the thickest part of the meat. Smoke until the internal temperature reaches your desired level of doneness.
- For reference, rare is 120°F, medium rare is 130-135°F, medium is 135-140°F, medium well is 145-155°F, and well done is 155°F.
- Optional: Remove the steaks from the grill when they reach the desired temperature for a reverse sear. Cover them with aluminum foil and let them rest. Increase the grill heat or heat a cast-iron skillet on high heat. Sear the steaks for 1-2 minutes per side.
- Serve the smoked steaks with your favorite side dishes. Enjoy!
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Recipe Notes:
- Let the steak come to room temperature for at least 15-30 minutes before grilling for even cooking.
- Avoid opening the grill too often to maintain a consistent temperature.
- Using a reliable digital meat thermometer, cook by temperature, not time.
- If desired, brush your favorite barbecue sauce on the steak after cooking.
- Let the steaks rest for a few minutes after cooking to allow the juices to redistribute.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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