These incredible Smoked Steaks are marinated in a savory wet rub, then slow-cooked on a pellet grill to infuse with rich smoke flavor. They are then finished with a quick reverse sear for that perfect restaurant-quality crust.
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As a dedicated BBQ enthusiast who's tested countless steak recipes, this smoked ribeye method is one of my absolute favorites. The combination of the flavorful marinade, gentle smoke, and that final sear creates a steak experience that's impossible to beat. They're also good with this Coca Cola Steak Marinade.
If you love these smoked steaks, you've got to try my Traeger Smoked Steak with Texas Roadhouse Seasoning or my special Wagyu Steak!
Ingredients for Recipe
Before we get to the step-by-step instructions, a few notes about the ingredients and substitutions:
- Beef steaks: I used T-bone steaks in this recipe, but ribeye steak is also excellent. Any quality cut works beautifully - New York strip, sirloin, and filet mignon are all great choices. Choose steaks that are about 1 inch thick for best results.
- Wet rub ingredients: My signature marinade uses soy sauce and Worcestershire sauce for depth, brown sugar for a touch of sweetness, and black pepper for a little kick. The smoked paprika, garlic powder, onion powder, chili powder, and turmeric create layers of flavor that complement the natural taste of the beef.
- Wood pellets: Your choice of wood dramatically affects the smoke flavor. Hickory and oak provide classic flavor, while cherry and pecan have a milder, slightly sweeter flavor. For a stronger flavor, try mesquite. I often use a blend like Signature blend (Traeger) or Competition blend (Pit Boss).
Check the recipe card below for a complete ingredient list and measurements.
How to Smoke Steaks on a Pellet Grill
Step 1
Prepare the Steaks and Marinade: First, pat the steaks dry with a paper towel. This helps the marinade adhere better to the meat. Then mix all wet rub ingredients in a medium bowl until the brown sugar dissolves completely.
Step 2
Marinate the Steaks: Place steaks in a container or zip-top bag and pour the wet rub over them, ensuring they're well-coated. Cover and refrigerate for 2-6 hours to let the flavors penetrate.
Step 3
Smoke the Steaks: Remove steaks from the refrigerator and let them come to room temperature while you preheat your pellet grill to 225°F. Place steaks directly on grill grates, close the lid, and smoke for 30 minutes.
Flip steaks and insert a meat thermometer into the thickest part. Continue smoking until internal temperature reaches your desired pull temperature (5-10°F below target finished temperature): 155°F for well-done (160°F final), 120°F for rare (125°F final), 130°F for medium-rare (135°F final), 140°F for medium (145°F final), 150°F for medium-well (155°F final).
Step 4
Reverse Sear for the Perfect Crust (Optional): This step is optional but highly recommended for the best results. Remove steaks from the grill when they reach your target temperature and tent with foil. Increase your grill to high-heat or heat a cast iron skillet until very hot. Sear the steaks for 1-2 minutes per side to create a beautiful caramelized crust. Serve your smoked steaks immediately with fresh basil chimichurri sauce and your favorite side dishes.
Can I smoke steaks on other types of grills?
Absolutely! While a pellet grill makes it easy, you can get similar results on a charcoal or gas grill. For a charcoal grill, create a two-zone fire and place wood chunks on the hot side. For a gas grill, use a smoker box with wood chips and cook with indirect heat.
What's the best internal temperature for smoked steaks?
This comes down to personal preference, but I recommend:
- Rare: 125°F (pull at 120°F)
- Medium-rare: 135°F (pull at 130°F)
- Medium: 145°F (pull at 140°F)
- Medium-well: 155°F (pull at 150°F)
- Well-done: 160°F (pull at 155°F)
Note that the temperature will rise 5-10 degrees during the reverse sear and resting period.
What sides pair best with smoked steaks?
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.
Smoked Steaks on Pellet Grill
Ingredients
- 3 (1-inch thick) T-bone steaks or ribeye steaks (or your preferred cut of beef)
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
- Prepare steaks: Pat the steaks completely dry with paper towels to remove any surface moisture.
- Make marinade: Make the marinade by combining ½ cup soy sauce, 1 tablespoon Worcestershire sauce, 2 teaspoons brown sugar, 1 teaspoon freshly ground black pepper, ¾ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon chili powder, and ¼ teaspoon turmeric in a medium-sized bowl. Whisk until the brown sugar completely dissolves and the mixture is well combined.
- Marinate: Place the steaks in a large glass container, shallow baking dish, or heavy-duty zip-top bag. Pour the marinade over the steaks, turning them several times to ensure they're evenly coated on all sides. Seal the container or bag, pressing out excess air, and refrigerate for 2-6 hours (but no longer than 8 hours, as the soy sauce can start to cure the meat).
- Preheat: 30 minutes before cooking, remove the steaks from the refrigerator and let them come to room temperature. Meanwhile, preheat your pellet grill to 225°F and add your preferred wood pellets (hickory, oak, or cherry work exceptionally well with beef).
- Smoke: Once the grill has reached a steady 225°F, place the marinated steaks directly on the clean grill grates, positioning them in the center of the cooking surface for the most consistent heat. Close the lid and smoke for 30 minutes. Then, flip them over and insert a meat thermometer into the thickest part of the meat.
- Monitor temperature: Continue smoking until the internal temperature reaches your desired pull temperature: Pull at 120°F for rare (to reach 125°F final temp), pull at 130°F for medium-rare (to reach 135°F final temp), pull at 140°F for medium (to reach 145°F final temp), pull at 150°F for medium-well (to reach 155°F final temp), pull at 155°F for well-done (to reach 160°F final temp). The temperature will rise 5-10°F during resting and the reverse sear process. Cooking time will vary based on thickness but typically takes 45-60 minutes.
- Reverse sear (highly recommended): When steaks reach your target pull temperature, remove them from the grill and place them on a plate. Tent loosely with aluminum foil (don't wrap tightly) and let rest for 10 minutes. Increase your pellet grill temperature to 450°F or heat a cast-iron skillet over high heat until it's smoking hot (a water droplet should immediately dance and evaporate). For grill searing: Place the rested steaks on the hot grill grates and sear for 60-90 seconds per side until a deep brown crust forms. For pan searing: Add 1 tablespoon of high-heat oil (avocado) to the hot skillet, then sear steaks for 60-90 seconds per side. For extra flavor, add 2 tablespoons butter, 2 crushed garlic cloves, and a sprig of fresh rosemary during the last 30 seconds of searing.
- Rest and serve: Transfer the finished steaks to a cutting board and let rest for 5 minutes before slicing or serving. For best results, slice against the grain. Serve immediately with your favorite side dishes and enjoy!
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Notes
Tips
- Keep the lid closed as much as possible to maintain a consistent temperature in your smoker.
- Always use a reliable meat thermometer inserted into the thickest part of the steak - cooking by temperature, not time, ensures perfect results.
- The cooking time will vary depending on the thickness of your steaks and your preferred level of doneness.
- Try different wood pellets like oak, hickory, cherry, or pecan to find your perfect smoke flavor profile.
- The reverse sear is technically optional but highly recommended for developing that beautiful crust.
- Let your steaks come to room temperature before smoking for more even cooking.
Make Ahead
- You can prepare the marinade up to 3 days in advance and store in the refrigerator.
- For parties, you can smoke the steaks to about 10°F below your target temperature, then finish with the reverse sear just before serving.
Storage and Reheating
- Store leftover steak in an airtight container in the refrigerator for up to 3 days.
- For best reheating results, warm gently in a 275°F oven until the internal temperature reaches 110°F (about 20 minutes), then sear quickly in a hot pan to refresh the crust.
- Avoid microwaving, which can make the meat tough and overcooked.
- Leftover steak is also delicious cold or at room temperature on salads or sandwiches.
Nutrition
The provided nutrition information is automatically calculated. 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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