Smoked Steak

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If you're up for a cooking adventure, you gotta try the Smoked Steak, which combines low and slow with screaming hot searing in the pizza oven.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dinner

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Steak:

Steak of Your Choosing at least 1.5” thick
Salt, Pepper, and Garlic Blend as needed
Chopped Parsley for garnish

Butter:

3 tbsp Clarified Butter melted
1 tbsp Garlic Paste
Kosher Salt to taste

Instructions

Begin by generously seasoning your steak with coarse sea salt and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for up to 40 minutes.
Next, in a bowl mix together all the ingredients for the butter and set aside until ready to use.
Preheat your smoker to 250F.
Add the steaks to cook until 100F internal. Pull off, pat completely dry and let rest for 15 minutes.
Preheat your pizza oven to 850F for direct cooking. You can easily do this in a broiler or salamander grill as well.
Preheat a cast iron skillet in the oven until smoking hot. Sear off quickly to get that incredible crust and cook to your desired temperature. This is not a perfect science, but I have noticed the following times after putting the steak in are as follows:
Rare = 45 seconds to 1.5 minutes
Medium Rare = 1.5-2 minutes
Medium = 2-2.5 minutes
Medium Well = 2.5-3 minutes
Well Done = 3+ minutes
Once done, pull off and let the steaks cool. Slice up into finger size slices. Place the steaks on another hot cast iron skillet, high heat ceramic serving dish or a fajita skillet.
Push the sliced steak close together so that no part of the inside of the steak is showing (no red). Drizzle the butter mixture over the top of the steak making sure to get it all over.
Garnish with chopped parsley and enjoy!

Notes

Is this a reverse-sear steak recipe?

Is this method a reverse sear? Sort of. Both start with a low-and-slow cook and finish with a high-heat sear in a hot pan. The smoked steak method adds that subtle smoky flavor by using a smoker. The reverse sear method skips the smoke.

If you want pure beefy goodness without the smoky vibes, reverse sear is the way to go. If you're curious, check out these posts too: Best Steaks for Reverse Searing, How To Reverse Sear a Steak, Reverse Seared Steak, Reverse Sear Ribeye Steaks with Black Garlic Butter.

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