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I get a lot of flack about smoking steak at low temperatures. I know, I know– do things the way they've always been done and don't ruffle any feathers!
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I love to get out of the box with my cooking, and the first time I decided to try smoking a steak at low temperatures, I knew I was on to something big!
These smoked steak recipes will give you complete instructions on various types of steak and show you exactly how I prep them and smoke them to a mouth-watering finish.
This smoked picanha recipe uses a sirloin cap, which is a somewhat lean piece of beef with a thick, buttery fat cap. It is best cooked over hot wood coals…
This brisket style tri tip may just blow your mind.. like it did mine! I've ALWAYS cooked tri-tip like steak and called it done at medium rare but a while…
We did this smoked beef tenderloin for Christmas but it's a great meal for anytime.While it does not have the fat of say a ribeye, it is still super tender…
If you're looking for a beef roast that has fancy written all over it, look no further than a smoked New York strip roast. They look good, they taste good…
When smoking steaks, we often sear them AFTER they are finished cooking and if you're not familiar with this, it's called “reverse searing”. In this recipe, we'll be searing steaks…
Smoked skirt steak tacos are beefy, robust, full of flavor and most important, they are tender if you cook the meat right and cut it right. In this recipe, I'll…
These smoked ribeye cap steaks come from that strip of meat that surrounds the eye of the ribeye and is often trimmed off of the prime rib before selling it….
Smoked tri tip is one of my favorite cuts of beef when I want something that's packed with flavor but doesn't require an all day cook like brisket. By smoking…
This smoked filet mignon is smoked steak at it's finest and unlike the sear first and then cook to the desired temperature method that is often used, I recommend smoking…
I found a couple of good looking tri-tips at my local grocer and decided to cook them on the new Pit Boss Copperhead 7 Series on it's maiden voyage. Beefy,…
I cooked these smoked top sirloin steak a while back– dry brined and seasoned with my Texas style rub and they were, without a doubt, hands down, the best steak I've had…
Smoked tomahawk steaks are a thick, flintstone-like hunk of ribeye with the “handle” still attached and they taste just as awesome as they look right out of the smoker! I make no…
Smoked sirloin shish kabobs are tender morsels of marinated sirloin steak threaded onto a skewer with other delicious and colorful vegetables. Instead of cooking these hot and fast like normal,…
I love serving smoked prime rib at Christmas time and this one turned out just amazing! Smoked low and slow for about 5 hours with pecan wood to a perfect medium…
There's just something about a big ol' ribeye steak with a handle that brings out the true carnivore in us! These smoked bone-in ribeye steaks are smoked to almost done…
Smoked tri-tip is on of my favorite beef cuts to smoke when I am looking for a steak-like texture and flavor. The really awesome thing is that cooking steaks or…
With Valentine's day on our heels, it's time to be thinking about doing something for that significant other and nothing says, “I love you” like cooking a fancy meal on…
These smoked flat iron steaks have gained in popularity over the last few years and some even say they rival the sirloin, tri-tip and tenderloin in flavor and tenderness. I…
Who doesn't love beef and when it's smoked low and slow and reverse seared just before serving … well, that just makes us beef lovers quiver with anticipation. This smoked…
I don’t think I will EVER cook a Ribeye any way but your reverse seared method. Did one last week, and the only variation I used was to add a little rub to the salt during the dry brining. Figured it wouldn’t hurt to have the meat absorb a little of those spice flavors along with the salt. Of course I added more rub before smoking, resting, and searing. The result was a PERFECT medium rare (we like ’em a little more toward “medium” vs “rare” so smoked to 125 degrees). If I could see how to attach a pic, I’d send it. That steak was so perfect, I took a pic of it with the baked potato and salad.
I don’t think I will EVER cook a Ribeye any way but your reverse seared method. Did one last week, and the only variation I used was to add a little rub to the salt during the dry brining. Figured it wouldn’t hurt to have the meat absorb a little of those spice flavors along with the salt. Of course I added more rub before smoking, resting, and searing. The result was a PERFECT medium rare (we like ’em a little more toward “medium” vs “rare” so smoked to 125 degrees). If I could see how to attach a pic, I’d send it. That steak was so perfect, I took a pic of it with the baked potato and salad.