Smoked Steak

Ingredients:

            Steak, preferred cut

            Cracked sea salt

            Cracked black pepper

Cooking Instructions:

            Pat steak dry and set on counter.  You do not have to have your steak come all the way up to room temperature.  Set your preferred smoker to 230°F. 

Step 1:

            Coat all sides of steak with cracked sea salt and cracked black pepper to taste.  We tend to use less salt and more pepper.  This will give a nice crust.

Step 2:

            Put steak(s) on the smoker.  Probe the steak with a grill-safe thermometer.  Once steaks are between 90°F and 100°F, internal temperature, flip the steaks.  Continue smoking until desired temperature is reached.  Note: steaks will continue to heat after removed from the smoke so we tend to remove the steaks at about 5°F below target temperature.  Thinner cuts of steak will cook faster than thicker cuts.

Target temperatures:

                                                     Temperature (°F)

Medium Rare Steak       130–135°F

Medium Steak                135–145°F

Medium Well Steak        145–155°F

Well Done Steak             155°F +

Step 3:

        Once the desired internal temperature is reached, remove steaks from smoker and let rest for 10 minutes, covered. 

       While steaks rest, bring the smoker (or a cast iron skillet, or a propane grill) to about 500°F.  At high temperature, cook steaks for 2 to 2.5 minutes per side until a nice char is achieved.  For a richer taste, melt butter in a cast iron skillet and cook the steak for 2 to 2.5 minutes on the skillet.

        Let steaks rest for about 5 minutes before serving.