Steaks (Thick-Cut)

Make Steaks (Thick-Cut) with this Smoker IQ beef recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

2

SUGGESTED RUB

Smoked Thick Cut Steaks

INGREDIENTS

  • 2-4 Thick-cut steaks (Ribeye, New York Strip, or Filet Mignon, at least 1.5 to 2 inches thick)

  • 1 tbsp Garlic powder

  • Salt and pepper to taste

  • Optional: 1 tbsp high-heat oil or melted butter (for the optional reverse-sear)

INSTRUCTIONS

  1. Preheat your smoker to 225°F using Oak or Hickory wood.

  2. Pat the steaks dry with paper towels.

  3. Mix the salt, pepper, and garlic powder together, then season the steaks generously on all sides, including the edges. Let them sit at room temperature for about 15 minutes before smoking.

  4. Place the steaks directly onto the smoker grates.

  5. Smoke for approximately 30 minutes per pound until the internal temperature reaches 135°F for a perfect medium-rare.

  6. Optional for a crust: If you prefer a reverse-sear, remove the steaks from the smoker when they hit 125°F, then immediately sear them in a scorching hot cast-iron skillet with a little oil or butter for 1 minute per side until they hit 135°F.

  7. Remove the steaks from the heat and let them rest for 5 to 7 minutes before slicing.

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